|5 tbsp||(75 mL) Olive oil, divided|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-sized pieces|
|Salt and pepper|
|3||Cloves garlic, finely chopped|
|1 tsp||(5 mL) Anchovy paste|
|1||(14 oz) Can diced tomatoes|
|1/3 cup||(80 mL) Pitted Kalamata olives, roughly chopped|
|2 tbsp||(30 mL) Capers|
|1 tsp||(5 mL) Lemon zest|
|Pinch of chili flakes (optional)|
|1 tsp||(5 mL) Italian seasoning|
|1 tbsp||(15 mL) Chopped fresh parsley|
|1/2 lb||(225 g) Spaghetti|
|1/3 cup||(80 mL) Freshly grated Parmesan cheese|
HEAT 2 tbsp (30 mL) olive oil in a large skillet over medium-high. Season chicken with salt and pepper and cook, stirring frequently for 8-10 minutes or until golden brown. Remove chicken from the pan and set aside.
HEAT remaining oil in the same skillet. Add onion and garlic, sauté for 3-4 minutes or until soft and fragrant. Add anchovy paste, tomatoes, olives, caper, lemon zest and Italian seasoning. Reduce heat to medium-low and simmer for 6-8 minutes. Return chicken to the pan and continue to cook for another 3-4 minutes or until the internal temperature reaches 165°F (74°C). Adjust seasoning to taste.
BRING a large pot of salted water to a boil and cook pasta according to package directions.
TOSS cooked pasta with sauce and serve sprinkled with fresh parsley and Parmesan cheese. Serve with crusty Italian bread.
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