Chicken Puttanesca

Inspired by a classic Italian pasta dish, this skillet has flavor
written all over it. A few pantry staples are all you need to get this
robust dish on the table in under an hour.

Chicken Puttanesca
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 30 min.

2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves
3 cloves garlic, minced
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 can (14.5 ounces) diced tomatoes, undrained
1/3 cup pitted kalamata olives cut in half
3 tablespoons rinsed and drained capers
1/8 teaspoon crushed red pepper
2 teaspoons anchovy paste

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until well browned on both sides.
Remove the chicken from the skillet.

2. Reduce the heat to medium. Add the garlic to the skillet and cook
and stir for 1 minute. Stir in the soup, tomatoes with liquid, olives,
capers, red pepper and anchovy paste, if desired, and heat to a boil.
Cook for 10 minutes or until the soup mixture is reduced to *2 cups*.

3. Return the chicken to the skillet. Reduce the heat to low. Cook for
5 minutes or until the chicken is cooked through.

/Ingredient Note:/ We develop our recipes using a 4-to 5-ounce skinless,
boneless chicken breast half per serving. However, there are a range of
sizes available in-store, from the butcher counter to the meat case and
the freezer section. Use whichever you prefer- just follow the recipe as
written above for the best result. If you're using larger chicken
breasts they may require a little longer cooking time.
Makes: 4 servings.

Kitchen Clip
                              Serve this bold tasting skillet supper with a side of couscous
- it cooks in less than five minutes, making it ideal for a busy weeknight.
Received on Tue Apr 5 15:17:17 2011