Source: University Housing – Residential Dining Services
Ingredients
1 pound of chicken breasts
2 tablespoons olive oil
2 cups tomatoes, crushed, canned (l
ow sodium tomatoes may be used)
½ cup black olives, sliced
1 tablespoon capers, drained
½ teaspoon garlic, chopped ¼ teaspoon anchovy paste
1/8 teaspoon red pepper flakes, dried
8 ounces whole wheat pasta (cooke
d, drained and hot), any shape
¼ cup parmesan cheese shreds 4 fresh basil leaves
Preparation
- Grill chicken in skillet for 5 minutes on each side until 165° F. Hold to side.
- Combine in skillet: oil, olives, capers, garlic, anchovy and pepper. Bring to a boil and simmer for 4 minutes. Remove from heat and hold to side.
- Cut cooked chicken into ¼-inch thick slices.
- Plate pasta with one breast over each. Ladle ½ cup of sauce over sliced chicken and sprinkle with 1 tablespoon of parmesan cheese and a basil leaf.
Nutrition Information (per serving)
376 calories (29 % from fat), 11.9 grams fat (2 grams sat. fat), 53 grams carbohydrate, 20 grams protein, 523 mg sodium, 23 mg cholesterol, 149 mg calcium, 10.1 grams fiber
Substitutions/Variations
- Substitute chicken with 5 ounces tofu steak or 4 ounces tuna steak.
Tips
- Anchovy paste can be found in the ethnic food aisle in your local grocery; canned anchovies can be used by mincing with a knife and then using the side of the knife to mash into a paste.
- Use a combination of ½ whole wheat and ½white pasta if desired or Barilla Plus™ Pasta works well for this recipe.
- If substituting tofu, cook to 140̊ F. If substituting tuna steak, cook to 155̊F.
- Sanitize cutting boards after prepping meat of any kind. (Sanitation solution: one capful of bleach + one gallon water). Designate one cutting board for meat only.