Hi friends! I’ve got one last Kraft Recipe Makers dish to share with you today and while I love the other recipes I shared, I’m going to go ahead and admit that this one is my favorite. Maybe it’s because I love pasta so much. Or maybe it’s the capers. Or the Basil Garlic Simmer Sauce. Or the olives. Or the Chunky Bruschetta Finishing Sauce. Or the wine. Or, the more I think about it, maybe it’s the fact that each one of these ingredients pairs so absolutely perfect with the others that there is no way that this Spaghetti Chicken Puttanesca could be anything but scrumptious.
If you haven’t read my previous posts about the scrumptious new product line from Kraft you can read them here. It’s a great product friends, I’m loving it. If you’ve got busy weeknights, like most of us do, then it will really help you to get something tasty on the table in a shorter amount of time.
When I was trying to decide which of the 9 Kraft Recipe Makers I wanted to use for this dish, the Chicken Bruschetta Pasta was screaming my name. And when I saw the suggestion on the side of the box to use the sauces to make a puttanesca sauce I was all over it.
I just love puttanesca sauce. It’s like spaghetti sauce but with a spicy, briny kick. And I love me some briny kicks. Kalamata olives? GIMME! Capers? Can’t stop. Wont’ Stop.
Apparently little man is also a fan of all things briny. After he ate all of his pasta, he kept saying “more capers!” “more olives!” and proceeded to eat all of them off of my plate.
And then he ate more pasta.
He slurped up every noodle like it was his new favorite meal. That’s right. A toddler even loved this dish. That makes it kid pleasing and adult pleasing. Win! And aside from marinating time, which you can do over night or before work, this dish takes about half an hour to prepare. Another win!
Basically this dish is a winner all around. Try it for yourself. I’m sure you’ll love it.
Note: I used boneless skinless thighs in this recipe because I think thighs add so much more flavor than breasts, but that is totally a personal preference. If you want to substitute chicken breasts instead that would be a good option as well. You could also substitute shrimp. I would add those to the sauce during the last 5 minutes of cooking so that they don’t overcook in the sauce.
If you are looking for a vegetarian version of puttanesca pasta, check out my Tortellini Puttanesca.
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Place chicken in a bowl. Pour the Basil Garlic Simmering Sauce over the top. Toss to coat. Cover and refrigerate for at least 1 hour.
Place the chicken and all of the simmering sauce in a large skillet over medium heat. Cook until the chicken is cooked through, about 5 -6 minutes per side. Dice chicken into bite size pieces and set aside. Reserve all pan drippings.
Add olive oil to the pan drippings. Add garlic, onions, capers, olives and crushed red pepper. Saute just until the onions soften, about 2 minutes. Pour in the red wine. Scrape up any bits that have stuck to the bottom of the pan. Add in diced chicken. Pour in the Chunky Bruschetta Finishing Sauce and mix well. Reduce heat to and let simmer while you cook the noodles.
Bring a large pot of water to boil and cook noodles according to pacakge directions, omitting the salt. Drain.
Toss pasta with sauce and serve.
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