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