Crock Pot Chicken Puttanesca Food

ORZO PUTTANESCA WITH CHICKEN

Steps:

• Season the chicken with 1/4 teaspoon each of the salt and black pepper.
• Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add two pieces of the chicken to the skillet, then lower the heat to medium and cook until they are browned and nearly cooked through, 3 minutes per side, then transfer them to a plate. Repeat with another tablespoon of the oil and the remaining chicken, transferring it to the plate.
• Add the remaining tablespoon of oil to the skillet and lower the heat to medium. Add the onion and cook, stirring, until softened, 2 minutes. Add the garlic and cook for 30 for seconds more. Add the tomatoes, olives, capers, oregano, red pepper flakes, and the remaining 1/4 teaspoon of salt and cook until the mixture thickens slightly, 4 minutes.
• Add 2 1/4 cups of water to the pan and bring to a boil, then stir in the orzo. Return to a boil, then lower the heat to medium-low and simmer, uncovered, stirring frequently, until the orzo is nearly cooked, 10 minutes. Return the chicken and any accumulated juices to the pan, nestling it into the orzo mixture. Cover and cook, stirring occasionally, until the orzo is cooked al dente and the chicken is cooked through, 2 to 3 minutes more.
• Serve the orzo topped with the chicken, a sprinkle of Parmesan cheese, and fresh basil leaves.
• The chicken and orzo will keep in an airtight container in the refrigerator for up to 4 days.
• SERVING SIZE: 1 1/4 cups pasta and sauce and 1 piece chicken
• PER SERVING: Calories 540; Total Fat 18 g (Sat Fat 3 g, Mono Fat 9 g, Poly Fat 2 g); Protein 43 g; Carb 52 g; Fiber 6 g; Cholesterol 110 mg; Sodium 680 mg; Total Sugar 15 g (Added Sugar 0 g)
• EXCELLENT SOURCE OF: fiber, iron, magnesium, manganese, niacin, pantothenic acid, phosphorous, potassium, protein, riboflavin, selenium, thiamine, vitamin A, vitamin B6, vitamin C, vitamin K
• GOOD SOURCE OF: calcium, copper, folate, zinc

CHICKEN PUTTANESCA WITH ORZO

Steps:

• Cook orzo according to package instructions; drain and transfer to a bowl. Add 2 tablespoons oil and the parsley. Season with salt and pepper.
• In a medium bowl, whisk garlic, 1 tablespoon oil, the brine, and 1/2 teaspoon pepper; toss with chicken.
• In a large nonstick skillet heat remaining tablespoon oil over medium-high. Cook chicken until golden and cooked through, 5 to 8 minutes, flipping halfway through. Transfer to a plate. Add tomatoes and their liquid, olives, and capers to skillet; boil until thickened, 4 minutes. Stir in any juices from chicken and season with salt and pepper. Serve chicken with orzo and sauce.

CHICKEN PUTTANESCA

Steps:

• Begin by heating the oil in the frying pan until it's very hot.
• Wipe the chicken breasts with paper towel, then season them with salt and pepper.
• Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
• This will take 5 or 6 minutes.
• Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
• After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
• Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
• Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
• About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
• Then boil the tagliatelle according to the package directions.
• After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
• Garnish with the fresh sprigs of basil and enjoy!

CHICKEN PUTTANESCA

Steps:

• For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned. Flip; cook just until no longer pink. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
• For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
• Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
• Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
• Reduce heat and simmer for 15-20 minutes. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.

CHICKEN PUTTANESCA PASTA

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
• Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
• Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

CROCK POT CHICKEN PUTTANESCA

Steps:

• Lay sliced onions in bottom of crock pot. Place chicken on top. In a large bowl, mix all other ingredients and pour over chicken. Cook on low for 7 hours.

CHICKEN PUTTANESCA

Steps:

• in a nonstick skillet, melt butter over medium high heat.
• sprinkle chicken with salt, pepper and garlic powder.
• add chicken to skillet and cook until brown on both sides.
• remove from skillet and keep warm.
• with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent.
• add the wine or broth, stir in the can of tomatoes
• return chicken to skillet.
• reduce heat to medium low, cover and simmer until chicken is no longer pink.
• serve on top of your favorite pasta.
• garnish with parsley.

PUTTANESCA PIZZA CROCK POT STYLE!!

Steps:

• For the dough: Lightly oil the inside of a large bowl.
• In a food processor, combine the flour, yeast, salt, and Italian seasoning. With the machine running, add the oil through the feed tube, then slowly add as much water as needed to form a slightly sticky dough ball.
• Transfer the dough to a floured surface and knead for 1 to 2 minutes, until it is smooth and elastic.
• Shape the dough into a ball and transfer to the prepared bowl, turning the dough to coat it with oil.
• Cover the bowl with plastic wrap and set aside to rise at warm room temperature until doubled in size, about 1 hour.
• While the dough is rising, make the sauce. In a bowl, combine the tomatoes, both kinds of olives, capers, parsley, basil, oregano, garlic powder, sugar, red pepper flakes, and salt and black pepper to taste.
• Generously oil the insert of a large (5- to 7-quart) slow cooker or spray it with nonstick cooking spray.
• Punch down the dough and transfer it to a lightly floured surface. Flatten the dough, then shape it to just fit inside your slow cooker.
• Place the dough in the cooker and spread the sauce over the dough.
• To prevent condensation from dripping onto the pizza, drape a clean kitchen towel over the cooker, then put on the lid.
• Cook on High for 1 hour and 45 minutes.
• If using the vegan mozzarella, sprinkle it on the pizza after 1 hour and 15 minutes, then cook for 30 minutes longer to allow it to melt.
• Read more: http://www.oprah.com/food/Puttanesca-Pizza-Recipe#ixzz2LxMjX1QA.

TIA'S CROCK POT SPICY CHICKEN CACCIATORE

Steps:

• Place chicken in crock pot bone side up.
• Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
• Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
• When the internal temperature reaches 180°F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
• I then add the butter, whipping cream and continue to cook for another hour on warm.
• About 10 minutes before serving, I add the parmesan cheese.
• Serve over pasta or I use extra wide egg noodles with warm crusty bread!