Chicken Puttanesca Pasta

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.

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Chicken Puttanesca Pasta Recipe

Serves 4 - 6 Prep Time: Cook Time:

Ingredients:

  • 1 Kraft Recipe Makers Chicken Bruschetta Pasta
  • 1 1/4 pound boneless, skinless chicken thighs
  • 5 cloves garlic, minced
  • 1/2 medium onion, diced
  • 2 tablespoons non-peril capers
  • 1/2 cup sliced kalamata olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup dry red wine
  • 1 (13.75 ounce) package whole grain thin spaghetti

Instructions

1

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.

2

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.

3

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.

4

Bring a large pot of water to boil and cook noodles according to pacakge directions, omitting the salt. Drain.

5

Toss pasta with sauce and serve.

Notes

Enjoy!

  • Did someone say puttanesca?! I’m so into this!!!

  • I’m so with you on Puttanesca! What could be better than adding salt/brine to spaghetti?? Yum!

  • ktc

    i used the verde enchiladas to make tacos. changed it up a bit by cooking the chicken in the tomatillo sauce and using the ranchero sauce as a creamy condiment for our tacos. i can’t wait to try another one. maybe make some lasagna roll ups with the three cheese florentine sauces would be fun.

  • I would use the chicken cacciatore sauces to make a pizza pasta dish, with spiral pasta, green bell peppers, mushrooms, black olives, and pepperoni, topped with mozzarella and Parmesan cheeses.

  • Edie

    I’m going to try the Hicory BBQ, I have a recipe that combines making a chuck roast with that and Mac and Cheese to make an unbelievable grilled sandwich. Thanks for turning us on to these great Kraft Recipe Makers.

  • Angie T.

    Your Chicken Puttanesca Pasta Recipe would be great to make

  • Angie T.

    I would make your Chicken Puttanesca Pasta Recipe….love capers & olives!!

  • BBQ all the way! Maybe some brisket sammies!!

  • I haven’t had puttanesca in forever! I also got these HUGE capers from Pike Place that I’ve been meaning to use up!

  • D SCHMIDT

    I would use the KRAFT RECIPE MAKERS Verde Chicken Enchiladas to make a Mexican Cornbread Chicken Casserole

  • D SCHMIDT
  • Melinda

    your post made me so hungry!

    I would definitely go the Mexican route and make Enchiladas

  • sean

    I would make the slow cooker stew. Looks like a manly meal.

    seanm1999 at hotmail dot com

  • Melinda
  • rachel

    I’d make a easy-to-bake casserole with ziti!

  • Lisa Brown

    I would make a tortellini and vegetable dish with the sauces.
    jslbrown_03 at yahoo dot com

  • Lisa Brown

    tweet – https://twitter.com/LuLu_Brown24/status/384083019159437313
    jslbrown_03 at yahoo dot com

  • Elena

    I would make chicken stir fry using Kraft sweet and sour sauce

  • Elena

    pin-http://www.pinterest.com/pin/113715959314895829/

  • Nicole Larsen

    I think I would probably make an Enchilada Bake with the VERDE CHICKEN ENCHILADA sauces! Sounds delicious :)

  • Nicole Larsen
  • Debbie B

    i’d like to make the three cheese chicken florentine

  • Debbie B
  • tara pittman

    A past dish would be good

  • Claire
  • Claire

    I would try the Tex Mex chicken tacos sauce to cook the chicken in before placing it on my Mexican pizza (really just tortillas with salsa for sauce and then chicken and whatever else I want to put on it, green chiles, and topped with shredded Mexican-style cheese, then baked in oven).

  • Janice Cooper

    I would make chicken enchiladas with the Verde Chicken Enchiladas

  • Janice Cooper
  • Erica Best

    Hawaiian Pineapple-Pork Stew

  • Erica Best
  • LAMusing

    I’d make the Sweet and Sour shrimp with the Sesame Ginger simmer sauce and the Sweet and Sour Pineapple finishing sauce. I’d add chunks of pineapple and snap peas.

  • LAMusing
  • I would use these sauces to create a Tex Mex chicken pasta bake

    amy [at] utry [dot] it

  • maria cantu

    I would use the verde chicken enchilada one because I love enchiladas.
    MCantu1019 at aol dot com

  • steph

    id make asian tacos with the sweet and sour chicken!

  • Deb moretti

    I would use the Sweet and Sour Sauces…well I already have. I used it with chicken, frozen veggies that I cooked beforehand, and pineapple. Even my picky two year old loved it!

  • cappytweet

    I’d use the sweet and sour sauce to make a delish chicken stir fry
    m8usi at yahoo dot com

  • Betty Curran

    I’d like to use the verde chicken enchilada sauce to make my enchiladas even easier to make.

    willitara [at] gmail [dot] com

  • shannon

    I like the Three Cheese Chicken Florentine with risotto rice and fresh spinach and mushrooms!

  • Thomas Murphy

    I would make chicken enchiladas.

    rounder9834 @yahoo.com

  • AngelaLilly

    I love casseroles and I love Mexican food, so the Verde Nacho Casserole is a no-brainer for me. I would just leave out the meat or substitute it with a fake, vegetarian meat.

    Angie
    14earth at gmail dot com