Italian chicken recipe

HELP!!!! need recipe, its called chicken putanesta. think im spelling it wrong . some ingrediants include onion, garlic cloves, beer %26amp; cooked in panItalian chicken recipe
Chicken Puttanesca - 4 Servings





12 ounces skinless, boneless chicken thighs or breast halves


1 14-1/2-ounce can tomatoes, cut up


1/4 cup dry red wine or chicken broth


2 tablespoon tomato paste


2 tablespoon balsamic vinegar or red wine vinegar


1 tablespoon cornstarch


1/2 teaspoon salt


1/4 teaspoon pepper


1 tablespoon cooking oil


2 cloves garlic, minced


8 ounces fresh medium mushrooms, quartered (about 3-1/2 cups)


1 small onion, chopped (1/3 cup)


12 small pitted ripe olives, halved


3 canneds anchovy fillets, cut into 1/2-inch pieces (optional)


3 tablespoon snipped parsley


8 ounces spaghetti or other pasta, cooked and drained


2 - 3 sprigs fresh parsley (optional)


DIRECTIONS


1. Cut chicken into thin bite-size strips. Set aside.


2. For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.


3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.


4. Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.


5. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired. Makes 4 servings.


Copyright


Italian chicken recipe
PASTA Puttanesca recipe


2 tablespoons extra-virgin olive oil, 2 turns around the pan


4-6 cloves garlic, chopped


1 can flat anchovy fillets, drained


1/2 teaspoon crushed red pepper flakes


20 oil-cured black olives, cracked away from pit and coarsely chopped


3 tablespoons capers, cracked


1(32ounce)can chunky style crushed tomatoes


1(14 1/2ounce)can diced tomatoes, drained


a few grinds black pepper


1/4 cup flat leaf parsley, a couple of handfuls,chopped


1 lb spaghetti, cooked to al dente(with a bite)


crusty bread, for mopping


grated parmigiano-reggiano cheese or romano cheese, for passing,optional


Directions


1Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper.


2Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good!


3Add olives, capers, tomatoes, black pepper, and parsley.


4Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.


5Toss sauce with cooked pasta.


6Pass bread and cheese at the table and serve with a simple salad of mixed bitter greens dressed with oil and vinegar, salt, and pepper.


7Cook's Note: Get your olives from the bulk bins in the market, rather than buying a jar.


8The unit price is always much less per pound and you can get just what you need for each recipe.








Chicken Puttanesca


4 part-boned chicken breasts, skin on(about 8 oz each)


2 tablespoons extra virgin olive oil


2 cloves garlic, crushed


1 fresh red chili, deseeded and finely chopped


14 ounces tinned italian chopped tomatoes


1 1/2 tablespoons tomato puree


6 ounces pitted black olives, roughly chopped


1 1/2 tablespoons capers, rinsed and drained


1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish


12 ounces dried spinach tagliatelle pasta noodles, to serve


salt %26amp; freshly ground black pepper


Directions


1Begin by heating the oil in the frying pan until it's very hot.


2Wipe the chicken breasts with paper towel, then season them with salt and pepper.


3Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.


4This will take 5 or 6 minutes.


5Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.


6After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.


7Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.


8Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.


9About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.


10Then boil the tagliatelle according to the package directions.


11After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.


12Garnish with the fresh sprigs of basil and enjoy!








Quinoa Puttanesca


2-3 cups cooked quinoa


For the sauce


1 tablespoon olive oil


3 garlic cloves, chopped


1 teaspoon thyme


1 teaspoon crushed red pepper flakes


1 pinch tarragon


1 pinch marjoram


1/4 cup white wine


1/2 cup kalamata olives, roughly chopped(sliced in half is great)


1/2 cup capers


20 ounces crushed tomatoes


fresh black pepper


Directions


1Preheat a sauce pot over medium heat. Add the oil and garlic and stir for about a minute, being careful not to burn the garlic. Add herbs, spices and wine; cook for about a minute.


2Add olives, capers and tomatoes. Cook for about 15 minutes. You can serve either by scooping quinoa into individual bowls and pouring the sauce over it, or just mix everything into a bowl together and reserve a little sauce to pour over my serving.


3To cook quinoa:.


4Mix one cup dry quinoa with 2 cups water, bring to a boil then lower heat and cook uncovered for about 15 minutes, stirring occasionally, until grain is tender and water has been absorbed.








Spaghetti alla Puttanesca


1/2 lb thin spaghetti


1 can Italian tomatoes


2 tablespoons minced Italian parsley


4 cloves garlic, minced


1 teaspoon crushed red pepper flakes


1/4 cup olive oil


6 flat anchovy fillets, drained %26amp; minced


6 black olives, thinly sliced


1 teaspoon small capers, drained %26amp; blotted


romano cheese or parmesan cheese


1/2 small sweet onion, julienned


1/4 cup sliced mushrooms


6-8 fresh basil leaves, torn


1/2 teaspoon dry oregano


2 ounces marsala wine


1 teaspoon salt


Directions


1Drain tomatoes and reserve liquid.


2Saut茅 onion in olive oil until browned, add garlic and red pepper flakes and continue to saut茅 for a couple of minutes more.


3Do not over brown the garlic.


4Add tomatoes and 陆 cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.


5Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.


6If the sauce becomes too dry add more tomato juice a little at time.


7During the last 5 minutes of cooking time add basil and parsley, finish cooking.


8Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.


9Read package directions for spaghetti to determine cooking time.


10Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.


11Drain the pasta well.


12Add pasta to sauce pot, combine and cook for another minute or two.


13Move spaghetti to service plates.


14Sprinkle with grated Romano or Parmesan.