Skillet Chicken Puttanesca
Garlic Bread and Greens Caesar SaladIngredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 (24-oz) jar arrabbiata sauce (such as Rao's)
- 1 pint grape tomatoes
- ½ cup halved pitted kalamata olives
- ¼ cup torn fresh basil
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes per side. Remove from skillet.
- Add garlic; cook 30 seconds. Return chicken to skillet, and stir in sauce, tomatoes, and olives. Simmer 4 to 5 minutes or until chicken is done. Sprinkle with basil.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 6 (1-oz) slices French bread
- 1 (11-oz) pkg Caesar salad kit
- 1 (5-oz) pkg super greens mix (arugula, chard, and spinach)
Side Dish Instructions
- Preheat broiler. Stir together oil and garlic; spread on cut sides of bread on a baking sheet. Broil 1 to 2 minutes or until browned and crisp.
- Prepare salad kit according to package directions. Add super greens; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
352
|
190
|
542
|
| Fat (g) | 18 | 10 | 28 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 36 | 5 | 41 |
| Carb (g) | 9 | 22 | 31 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 696 | 399 | 1095 |
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