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+ servings

Chicken Puttanesca Pasta

A delicious chicken pasta with capers, wine, olives, crushed red pepper and a little help from Kraft Recipe Makers.
Prep Time 1 hr 5 mins
Cook Time 25 mins
Total Time 1 hr 30 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 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


  • 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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Keywords: chicken, kraft recipe maker, pasta, puttanesca, spaghetti