Chicken Puttanesca
Prep Time
40 minutes
Number of Servings
Serves 4
Recipe Source
Cast Iron Keto by Alex and Lauren Lester ($21.99, Page Street Publishing, 2020)
Ingredients
- 1⁄4 cup plus 2 Tbsp olive oil, divided
- 1 lb chicken fillets*
- 1 tsp sea salt, divided
- 1⁄2 tsp black pepper, divided
- 1⁄2 cup diced white onion
- 3 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 1⁄2 tsp red pepper flakes
- 3 anchovy fillets, minced
- 1 1⁄2 cup crushed tomatoes
- Juice of 1 lemon
- 1⁄2 cup Kalamata olives
- 1⁄4 cup minced fresh parsley
Directions
- Heat 2 tablespoons of the oil in a 10-inch or larger cast-iron skillet over medium-high heat. Season chicken with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the black pepper. Sear chicken for 3 to 4 minutes per side, until golden and internal temperature reaches 165°. Transfer chicken to a plate and set aside.
- Add remaining 1⁄4 cup oil to skillet and reduce heat to medium. Once oil is hot, add onion and garlic. Cook for 4 to 5 minutes, until onion is soft but not brown.
- Add Italian seasoning, red pepper flakes, remaining 1⁄2 teaspoon of salt, remaining 1⁄4 teaspoon of black pepper, and anchovy fillets. Cook mixture for 1 minute, until fragrant.
- Add crushed tomatoes and lemon juice. Bring sauce to a simmer and cook for 5 minutes. Return chicken to skillet and add olives and parsley. Cook for 3 to 4 minutes, until chicken is warm. Serve immediately.
Notes
- *Feel free to swap seared scallops or mussels for the chicken, as seafood pairs equally well with the sauce.
Nutrition Info
480 Calories, 23 g Protein, 88 mg Cholesterol, 9 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 2 g Fiber, 40 g Total fat (8 g sat), 599 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin K, ★★★ Vitamin B6, Vitamin C, ★★ Vitamin E, Iron, Phosphorus, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Potassium, Zinc
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