Doctor up rotisserie chicken for this quick, Italian meal. Penne Puttanesca is a traditional Italian dish. The zesty tomato sauce is flavored with capers. Anchovy fillets add a special depth of flavor to the sauce. They melt to a paste when sauteed in this recipe. Penne is a quill-shaped short-cut pasta that holds this sauce well. Roasted chicken cut into cubs can be found in the meat section of the supermarket. It’s perfect for quick dinners. Any type of leftover meat can be used in this recipe.
A washed, ready-to-eat Italian-style salad with added fresh basil completes the meal.
Helpful hints:
• Any type of short cut pasta such as fusilli (corkscrew) can be used.
• Anchovy paste comes in a tube and can be used instead of anchovy fillets.
Countdown:
• Place water for pasta on to boil.
• Make Penne Puttanesca.
• Make salad.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 bag washed, ready-to-eat Italian-style salad, 1 small package basil, 1 small package penne pasta, olive oil spray, 1 small tin anchovy fillets, 1/2 pound roasted chicken breast, 1 small bottle capers, 1 small bottle/can low-sodium tomato sauce and 1 small piece Parmesan cheese.
Staples: reduced-fat salad dressing, garlic, salt and black peppercorns.
Penne Puttanesca
Recipe by Linda Gassenheimer
1/4 pound penne pasta (about 2 cups)
Olive oil spray
3 medium garlic cloves, crushed
4 anchovy fillets, rinsed under cold water or 1 teaspoon anchovy paste
1/2 pound cooked or roasted chicken breast, skin removed (cut into small cubes)
1 cup bottled, low-sodium tomato sauce
1/2 cup water
2 tablespoons drained capers,
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot filled with 3 to 4 quarts of water to a boil. Add penne and cook 10 minutes or according to package instructions.
Meanwhile, heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add garlic and anchovies and saute about 30 seconds, without browning the garlic. Mash the anchovy fillets with the spoon as they cook. They will melt into a paste. Add chicken, tomato sauce, water and capers. Blend well. Simmer 2 minutes.
Drain pasta and add to skillet. Toss to coat pasta with sauce. Remove from heat. Add salt and pepper to taste and sprinkle Parmesan cheese on top. Makes 2 servings.
Per serving: 466 calories (17 percent from fat) 8.7 g fat (2.2 g saturated, 3.2 g monounsaturated), 107 mg cholesterol, 45.0 g protein, 53.9 g carbohydrates, 4.1 g fiber, 959 mg sodium.
Italian Salad
Recipe by Linda Gassenheimer
5 cups washed, ready-to-eat Italian-style salad
1 cup fresh basil, washed
2 tablespoons low fat Italian dressing
Place salad and basil in a bowl and add dressing. Toss well. Makes 2 servings.
Per serving: 34 calories (14 percent from fat) 0.5 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.9 g protein, 4.9 g carbohydrates, 2.7 g fiber, 15 mg sodium.
