Lemon Puttanesca Pasta
  • 1 lb spaghetti (cooked according to package directions)
  • 1½ lbs boneless skinless chicken breasts
  • 1½ cups grape tomatoes sliced in half
  • 2 T capers in juice
  • ½ cup fresh lemon juice
  • ½ cup green olives (I used Lemon Stuffed Olives from Star Foods)
  • 4 garlic cloves sliced
  • ½ cup onion diced
  • 2 tablespoons olive oil (I used Star Foods Olive Oil)
  • ½-1 cup of pasta water
  • 1 teaspoon anchovy paste
  • pinch, crushed red pepper
  • 4 basil leaves sliced
  • ¼ cup Romao Cheese
  1. Cook spaghetti and reserve 1 cup pasta water for the sauce.
  2. Cut chicken into bite size pieces.
  3. Heat skillet on high and add a tablespoon olive oil and garlic and onion and stir.
  4. Place chicken in the skillet with tomatoes, lemon juice and anchovy paste scoop out a cup of pasta water stir and cook until chicken is fully cooked.
  5. Add olives and capers and cook 2 minutes.
  6. Mix with spaghetti.
  7. Mix well, serve with grated Romano Cheese.
Recipe by Created by Diane at https://www.createdby-diane.com/2016/01/lemon-puttanesca-pasta.html