Stuffed Chicken Puttanesca

  • Yield: servings


1 1/2cups olive oil
3ounces fresh basil
2-- garlic cloves, minced
1can anchovies packed in oil
3tablespoons cayenne pepper (dried)
2tablespoons capers
3ounces fresh spinach
2sprigs fresh rosemary, pulled
8whole tomatoes, cut into eighths
1-- red onion, chopped
2tablespoons sea salt
Other ingredients:
6-- Boneless, skinless chicken breasts
2pounds dried spaghetti in box
8cups water


Preheat oven to 375 degrees.

In a large sauce pot heat olive oil on medium-high heat until ingredients will sizzle. Add the anchovies, capers, onion, salt, basil and rosemary. Stir lightly until anchovies are dissolved. Add minced garlic and sautee until garlic is golden brown in appearance. Reduce heat to medium. Add Spinach, tomatoes and cayenne pepper to oil and let stand to stew for 20 minutes. Periodically, with a slotted spoon push down on tomatoes to crush and separate them. Sauce should take on the appearance and consistency of a hearty soup.

In a separate pot bring 8 cups of water to a boil and add dry spaghetti. Stir occasionally and cook for approx. 6-7 minutes or until the pasta in almost done, but still is a little firm. When spaghetti is ready drain, but do not rinse. Transfer immediately to a 13X9 Baking dish, being sure to leave spaghetti very wet.

Butterfly all 6 chicken breasts. With the slotted spoon place about 4 tablespoons of puttanesca sauce inside each chicken breast and fold back over. Place chicken breasts on top of spaghetti. With slotted spoon cover all pasta and chicken with puttanesca sauce (generously).

Bake dish at 375 degrees for 30 minutes, or until chicken is no longer pink.

Enjoy a delicious meal.