Directions:
- Heat olive oil in a large skillet or medium sauce pan. Medium to medium high heat.
- Add garlic and dried chili pepper. Sauté for about 1 minute.
- Add olives, anchovies, and oregano to the pan. Stir for a minute.
- Note - now is a good time to start cooking your pasta.
- Add tomatoes.
- Simmer uncovered until tomatoes break down and sauce forms. Stirring occasionally. Continue until sauce thickens to your liking (5-10 minutes).
- Add shredded chicken and stir until simmer returns.
- Remove from heat and stir in the parsley and capers.
- Serve mixed with or spooned over cooked pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.78 Kcal (2695 kJ) | ||
| Calories from fat | 431.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.95g | 74% | |
|---|---|---|---|
| Cholesterol | 58.96mg | 20% | |
| Sodium | 428.06mg | 18% | |
| Potassium | 477.51mg | 10% | |
| Total Carbs | 37.93g | 13% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 19.5mg | 32% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 208.57 Kcal (873 kJ) | ||
| Calories from fat | 139.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 74% | |
|---|---|---|---|
| Cholesterol | 19.1mg | 20% | |
| Sodium | 138.68mg | 18% | |
| Potassium | 154.7mg | 10% | |
| Total Carbs | 12.29g | 13% | |
| Sugars | 1.12g | 14% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 5.58g | 34% | |
| Vitamin C | 6.3mg | 32% | |
| Iron | 0.6mg | 10% | |
| Calcium | 11.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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