Puttanesca Chutney over Chicken with Potatoes and Broccoli (Robin Miller) Recipe

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Puttanesca Chutney over Chicken with Potatoes and Broccoli (Robin Miller)
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Ingredients
10
Count
Nutrition
432
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender.
  3. Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through.
  4. Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces.
  5. Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender.
  6. Serve sauce over chicken. Serve potatoes and broccoli on the side.
  7. Puttanesca Sauce:
  8. 2 teaspoons olive or vegetable oil
  9. 1 medium onion, chopped
  10. 2 tablespoons minced garlic
  11. 2 (28-ounce) cans crushed tomatoes
  12. 1 cup pitted Greek (kalamata) olives, halved
  13. 3 tablespoons drained capers
  14. 2 teaspoons anchovy paste
  15. 1/2 teaspoon salt
  16. 1/2 teaspoon crushed red pepper flakes
  17. 1/2 cup red wine, optiona)
  18. Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.38 Kcal (1810 kJ)
Calories from fat 137.58 Kcal
% Daily Value*
Total Fat 15.29g 24%
Cholesterol 139.24mg 46%
Sodium 1010.14mg 42%
Potassium 1014.76mg 22%
Total Carbs 28.43g 9%
Sugars 7.04g 28%
Dietary Fiber 4.21g 17%
Protein 50.38g 101%
Vitamin C 47.5mg 79%
Iron 2.6mg 14%
Calcium 43.6mg 4%
Amount Per 100 g
Calories 108.64 Kcal (455 kJ)
Calories from fat 34.57 Kcal
% Daily Value*
Total Fat 3.84g 24%
Cholesterol 34.99mg 46%
Sodium 253.82mg 42%
Potassium 254.98mg 22%
Total Carbs 7.14g 9%
Sugars 1.77g 28%
Dietary Fiber 1.06g 17%
Protein 12.66g 101%
Vitamin C 11.9mg 79%
Iron 0.7mg 14%
Calcium 11mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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