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Chicken Puttanesca on Pappardelle




Source of Recipe


Debra Rossi






List of Ingredients



• 3 whole boneless chicken breasts, skinned and halved
  
• olive oil and butter or sauteing
  
• 1 cup chopped onion ( 1 medium onion)
  
• 6 cloves garlic, minced
  
• 2 pounds fresh plum tomatoes ( about 12 medium), peeled
  
• 12-16 big, juicy green olives
  
• 2 Tbsps. capers
  
• 12 anchovy fillets, drained and chopped (one 2 oz. can flat anchovy fillets)
  
• 1/2 red wine
  
• 1/4 balsamic vinegar
  
• 1/2 cup wqter
  
• fresh pepper
  
• salt
  
• 1 pound fresh papparelle or Tagliatte pasta
  






Instructions



1. Pull off the long, narrow pointed piece of chicken that is loosely attached to the underside of each breast half; remove the white tendon from each long piece. Pound chicken 1/4 inch thick. Set aside.
   
2. In a large heavy skillet, heat 2 tbsps. each of olive oil and butter. Saute the chicken pieces in batches, until browned on both sides adding a bit more oil and butter if needed. Set aside.
   Do not clean out skillet.
   
3. In the same skillet, saute the onion and garlic until soft. Turn off the heat while you prepare the rest of the ingredients.
   
4. Core the tomatoes and chop in 1/2 inch dice. Cut the olive flesh away from the pits; chop in 1/4 inch bits. If the capers are large, chop in half.
   
5. Add the tomatoes, olive bits, capers, anchovies, wine, vinegar, water and good grinding of pepper to the skillet and stir well. Simmer for 15 minutes, stirring often; the sauce will be chunky. In needed, add salt to taste.
   
6. Add the chicken pieces to the sauce, layering if necessary, making sure they are well moistened. Cover and simmer for 5 minutes. Transfer the chicken and sauce to an ovenproof dish. If you are serving the chicken now, cover the dish loosely with foil and keep warm in the oven while you prepare the pappardelle.
   
7. Alternatively, if you're preparing the chicken ahead of time, cover the dish with foil and refrigerate until needed. Before serving, bring the chicken to room temperature, then warm it in a preheated 325 degree oven for 15 minutes while you prepare the pasta.
   
8. Cook the pasta in a large pot of salted boiling water just until al dente. Drain immediately, return the pasta to the pot and toss with 1 or 2 Tbsps. olive oil.
   
9. Spread the cooked pasta on a platter and arrange the chicken cutlets and sauce on top. Serve hot.