Chicken Puttanesca with Fettuccini and Toasted Garlic Bread
12 oz Fettuccine
2 teaspoons olive oil
1 medium red onion, chopped
1 red bell pepper, chopped rather thick
1 yellow bell pepper, chopped rather thick
24 oz boneless skinless chicken thighs OR breasts, chopped
1/4 teaspoon salt
1/2 teaspoon Italian Seasoning
1 24 oz jar of tomato-basil pasta sauce
1/3 cup pitted and chopped kalamata olives
1 tablespoon capers
1/4 cup fresh basil, finely chopped
1/4 cup shredded Parmesan cheese (can sub for Romano if desired)
Bring large pot of salted water to a boil; add fettuccine and cook for 11-12 minutes; stir occasionally.
In a large nonstick skillet heat pan over medium-high heat - add oil. When oil is hot add onions and bell peppers to the pan - sauté for 5 minutes or until onions are slightly translucent. Add chicken to the onion/pepper mixture and sauté for an additional 5-7 minutes or until chicken is cooked through; stir occasionally. Stir in salt, Italian seasoning, pasta sauce, olives, capers, and basil; reduce heat and bring sauce to a simmer. Simmer for 5 minutes, stirring frequently.
Arrange 1 cup of pasta on each plate and top with 1 1/2 cups of the chicken mixture. Sprinkle with 1 tablespoon of Parmesan cheese.
Serve with toasted garlic bread and side salad.
Toasted Garlic Bread
1 loaf French bread
5 Tablespoons butter
1 teaspoon olive oil
1/4 teaspoon salt
1 teaspoon Italian Seasoning
1 1/2 teaspoons garlic paste/pureé
Preheat the broiler.
Cut French bread into 1-inch slices and arrange on a baking sheet. In a small bowl combine the butter, oil, salt, spices, and garlic; mix well. Spread about 1 1/2 teaspoons of butter mixture onto bread. Broil for 45 seconds - then rotate the pan front to back and broil for additional 45-60 seconds.
*You can top with a little mozzarella for a garlic cheese bread if desired.
WW: 11 points for the Chicken Puttanesca with Fettuccine
I only had 1/2 a piece of the garlic bread and counted it as 2 points. Otherwise it would likely be 4-5 points.