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Nutrition Facts
Serving Size 436 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 870 mg 36%
Total Carbohydrate 71 g 24%
Dietary Fiber 7 g 28%
Sugars 8 g
Protein 30 g
Vitamin A 6% Iron 20%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Weeknight Chicken Puttanesca
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 Lb H-E-B Extra Thin Sliced Chicken Breasts
1/2 Tsp kosher salt, plus more as needed
1/2 Tsp cracked black pepper, plus more as needed
2 Tbsp canola or grapseed oil, plus more as needed for sauteeing
1/2 cup(s) white onion, diced small
3 garlic cloves, minced
1/2 cup(s) capers, drained and rinsed
1/2 cup(s) pitted kalamata olives, roughly chopped
1 Tbsp Worcestershire Sauce
28 Oz crushed tomatoes
16 Oz penne pasta, prepared according to package instructions
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Place a sauté pan over medium high heat.
Season chicken liberally with salt and pepper.
Add oil and sauté chicken for 1 to 2 minutes per side, remove to a plate. Meanwhile make sauce.
Using the same pan, add onions and garlic and sauté until just translucent, being sure to scrape up any chicken bits.
Add capers, olives, and Worcestershire sauce.
Allow to cook until liquid is just reduced approximately 2 to 3 minutes.
Add tomatoes and bring to a simmer, then turn heat down to low.
Place chicken back into sauce and let cook for 2 to 3 more minutes.
Serve chicken and sauce over penne pasta.
Garnish with Parmesan cheese and fresh parsley if desired.
Season to taste as needed.


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