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Ingredients
3 tablespoons extra-virgin olive oil
½ cup finely chopped onion
2 teaspoons minced garlic
1 cup finely chopped ripe plum tomatoes
1 tablespoon drained capers
4 flat anchovies, drained and minced
8 oil-cured black olives, pitted and chopped
½ teaspoon dried oregano
Pinch of hot red peppers
1 tablespoon red wine vinegar
3 cups diced cooked chicken
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh basil
Nutritional analysis per serving (4 to 6 servings)
3 grams carbs; 57 milligrams cholesterol; 204 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 306 milligrams sodium; 19 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat two tablespoons of the oil in a large skillet. Add the onion and garlic and saute over medium-low heat until tender but not brown.
- Step 2
Increase heat to high, add the tomatoes and cook until they have softened and much of the liquid in the pan has evaporated, about five minutes. Remove from heat and stir in capers, anchovies, olives, oregano and red peppers. Stir in vinegar and remaining tablespoon of oil. Allow sauce to cool to room temperature.
- Step 3
Mix chicken with the cooled tomato sauce, season to taste with salt and pepper as desired and garnish with basil.
Private Notes
Comments
Served over bucatini for three generous portions. Didn’t, and wouldn’t, change a thing!
Tasty. Doesn’t seem like 4-6 servings to me!