Chicken Puttanesca

someone cooking a puttanesca sauce with chopped olives and minced anchovies

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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