Recipes
Chicken Puttanesca Pasta al Forno
Ingredients
  • 1 lb bowtie pasta
  • 3 chicken breasts, cubed
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, crushed
  • Capers
  • ½ red pepper flakes (to taste or if desired)
  • 4 anchovies, diced
  • ½ cup black olives, sliced
  • Cherry tomatoes
  • Canned strained tomatoes
  • Basil, chopped
  • ½ cup Bertozzi Freshly Grated
Preparation
  • Cook pasta in boiling salted water according to pack instruction until al dente.
  • Drain and keep warm.

  • Preheat oven to 350°.
  • Sauté chicken in oil with onion, garlic, red pepper (if desired), capers, anchovies and olives for 3-5 minutes until browned.

  • Stir the fresh and canned tomatoes and basil.
  • Simmer for 5 minutes to reduce slightly.
  • Press tomatoes down to release their juices.
  • Add in ¾ of the Bertozzi Freshly Grated and season to taste.
  • 
Toss the pasta through the sauce and pour into a large ovenproof dish.

  • Sprinkle over the remaining Parmigiano-Reggiano.

  • Bake in oven for 20-25 minutes until golden.
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