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Pasta Alla Puttanesca

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Why I Love This Recipe

This is so good! I made it Monday for Tim, You can pretty much add whatever you want to it. It's an interesting history about this dish:

you'll need a large saucepan, as big as you can find, a smaller saucepan to sautee the chicken, and a pot to cook the pasta

Ingredients You'll Need

Two cans of whole peeled plum tomatoes
Five garlic cloves
Olives (I like to mix kalmata olives and green olives, pitted if you can find them)
Three chicken breasts
One can of Artichoke hearts
Capers in vinegar (as many as you want I like alot)
Red crushed peppers
Salt and Pepper
Garlic Powder
olive oil
Fresh chopped Parsley
pasta (your choice penne, spaghetti, etc.)


Open the cans of tomatoes and pour into large saucepan, make sure all the skin is off, turn stove on high and Mash the tomatoes with a masher and continue to boil tomatoes

Mince garlic and cut chicken in small pieces

In small sauce pan pour in some olive oil, enough to coat pan, when hot add garlic and sautee for about 2 minutes then add chicken and salt and pepper to taste (Don't cook chicken all the way through so when you add it to the sauce it'll finish cooking in it)

Cut each artichoke heart into eighths and slice mushrooms

Continue boiling tomatoes, you want most of the liquid to boil away

Take anchovies out and mash or cut very finely and add to sauce and stir around

Add Artichoke hearts and mushrooms to sauce

Add Garlic Powder, Salt and Pepper to taste

Add sauteed chicken and garlic

Cook pasta

Once most of the liquid is boiled away add the Red crushed pepper and capers and stir around

Add cooked pasta and toss

Serve with fresh parsley sprinkled generously on top.

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