Chicken Pasta Puttanesca - The Good Carb

[valchemist]

I made this recipe last night. I couldn't find my tube of anchovy paste anywhere (where did it go??), so I ended up using a small tin of anchovies. That worked very well. This is a very flavorful dish and makes a complete meal if accompanied by a salad. Quite easy to make. I used a fresh tomato, but I wouldn't hesitate to use a can of diced tomatoes if you don't have fresh. My DH really enjoyed this, too.


* Exported from MasterCook *

Chicken Pasta Puttanesca

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ozs spaghetti
3/4 lb boneless skinless chicken breast halves -- cut into 1" pieces
1/4 tsp salt
1 tbsp extra virgin olive oil
2 tsps crushed garlic
1 c chicken broth
1/2 c dry white wine
1 tsp anchovy paste
3/4 tsp dried oregano
1/2 tsp crushed red pepper
1 tbsp capers
1/4 c sliced black olives
1 c chopped fresh tomato
1/4 c Parmesan cheese

Cook the pasta al dente, drain, return to the post, and cover to keep warm.

Sprinkle the chicken with salt and set aside.

Pour the olive oil in a large nonstick skillet and heat to medium-high. Add garlic and chicken and stir fry for about 4 minutes or until the chicken is nicely browned and no longer pink. Remove the chicken to a bowl, cover to keep warm, and set aside.

Add the broth, wine, anchovy paste, oregano and crushed pepper to the skillet and place over medium high heat. Cook, stirring frequently, for several minues or until the mixture is reduced by half. Add the capers, olives, tomatoes to the skillet, cover, and cook for about 1 minute or until the tomatoes are heated through ans starting to soften.

Add the pasta and chicken to the skillet and toss over low heat to mix well. Serve with parmesan cheese.

Source:
"The Good Carb Cookbook"



per 1 3/4 cup serving:

402 calories, 8.3 g fat, 2.3 g fiber, 32 g protein

[lorilei]

Now, Val - I've been meaning to buy this cookbook, but haven't yet. Do they recommend whole wheat pasta? (I'm anticipating as much, but the recipe doesn't indicate it)

[valchemist]

Lori,

actually, they don't recommend whole wheat pasta. that is what has surprised me about this book. they always just suggest plain pasta. apparently, pasta is low on the GI scale. I really don't understand that. I would think that it would be high. Anyway, I (personally) would never hesitate to use WW pasta because I am trying to stay away from refined grains.

Val

[Valerie226]

my tube of anchovy past is upright in a bin on the door of my frig. but if things aren't stuck in tight, it falls over & is not visible. so look there ..... just a thought

[valchemist]

Valerie, I looked in the fridge door (several times) last night, but couldn't find the anchovy paste. Then, a few minutes ago, when I was taking the kethcup out of the fridge door to make the chile con carne burgers, there was the paste. Under the ketchup. :o

[valchemist]

more info on whole wheat pasta vs. regular...

well, I looked up the GI of both of them to compare, and as it turns out, the GI are about the same

2 oz spaghetti, dry has a GI of 41
2 oz whole wheat spaghetti, dry has a GI of 37
2 oz vermicelli, dry has a GI of 35
2 oz egg fettucine, dry has a GI of 32

Those are just a few examples.

The Good Carb Cookbook is just looking at foods from the GI perspective. But, as we know, just because a food has a lower GI doesn't mean it is better for you. I would choose whole grains over regular even if the GI of the whole grain was higher.

[lorilei]

Thanks for that more specific information, Val -- I hadn't thought about the fact that the GI on ww pasta might be similar to white pasta. Not that that affects my preferences.

I think I'll stick with my whole wheat, regardless.