Chicken Puttanesca
Our chicken puttanesca recipe is made with lean chicken breast and drenched in a delicious tomato-based sauce made with tomatoes, herbs, garlic, kalamata olives, and capers. This chicken puttanesca is so full of flavor and easy to make.
Equipment
- Crock-Pot or Slow Cooker
Ingredients
- 3 lb boneless, skinless chicken breasts 6 (8 oz) breasts
- 1 clove garlic minced
- Sea salt and black pepper to taste
- 2 tsp Italian seasoning blend
- 1 tsp dry basil
- 1 jar 26 oz pasta sauce no added sugar, or homemade sauce
- 6 oz mushrooms sliced
- 2 Tbsp drained capers
- ¼ cup Kalamata olives sliced
- 1 tsp lemon zest optional
- 1 ½ lbs broccoli florets
- 1 ½ lbs cauliflower florets
- ¾ cup shredded carrots
- 2 Tbsp olive oil
- Italian seasoning, granulated garlic, salt and pepper to taste
Instructions
- Place chicken in a 4 qt. Crock-Pot or slow cooker. Sprinkle with salt, pepper, Italian seasoning and basil.
- In a medium bowl combine pasta sauce, mushrooms, capers, Kalamata olives and lemon zest. Pour over chicken.
- Cover and cook on low for 6-7 hours or high 3-3½ hours.
- Meanwhile, preheat oven to 350°F and line a sheet tray with parchment paper.
- Toss broccoli, cauliflower and carrots with olive oil, Italian seasoning, granulated garlic, salt and pepper to taste. Place on prepared sheet tray and roast until lightly cooked and tops of vegetables begin to brown, 30-40 minutes. Turn once during cooking.
- Serve vegetables topped with chicken and sauce.
Notes
If you prefer to make a quick meal, instead of using the Crock-pot or slow cooker, brown your chicken in olive oil in a large non-stick skillet. Then add all ingredients in instructions 1 & 2. While the veggies roast, simmer the sauce so all of your flavors combine into delicious goodness! Follow the remaining instructions and enjoy the meal!