Clickbank Products
South Beach Recipes
Breakfast Recipes
Lunch Recipes
Dinner Recipes
Phase 1 Recipes
Phase 2 Recipes
Phase 3 Recipes
Dessert Recipes
Recipe Videos
Low Carb Recipe Videos
Low Cal Recipe Videos
Halibut Recipe Videos
Tilapia Recipe Videos
Atkins Diet Recipe Videos
Cod Recipes Videos
Salmon Recipes Videos
South Beach Recipes Videos
Heart Smart Recipes Videos
Seafood Recipes Videos
Salad Recipes
Chicken Puttanesca
Main Page
Phase 2
Sides/Snacks Recipes
Ingredients:

4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta
Directions:

1. Preheat oven to 250°F. Warm 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 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
2. Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil.
3. Meanwhile, cook pasta according to package directions; drain. Toss with tomato sauce; serve with cutlets.

Makes 4 Servings

Nutritional Info Per Serving: 496 calories; 13 g total fat; 74 mg cholesterol; 57 g carbs;
38 g protein; 11 g fiber; 1,003 mg sodium