You have reached your limit of free articles this month.

Enjoy unlimited access to myPalmBeachPost.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myPalmBeachPost.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myPalmBeachPost.com.

Penne Puttanesca is zesty and quick


Doctor up rotisserie chicken for this quick, Italian meal. Penne Puttanesca is a traditional Italian dish. The zesty tomato sauce is flavored with capers. Anchovy fillets add a special depth of flavor to the sauce. They melt to a paste when sauteed in this recipe. Penne is a quill-shaped short-cut pasta that holds this sauce well. Roasted chicken cut into cubs can be found in the meat section of the supermarket. It’s perfect for quick dinners. Any type of leftover meat can be used in this recipe.

A washed, ready-to-eat Italian-style salad with added fresh basil completes the meal.

Helpful hints:

Any type of short cut pasta such as fusilli (corkscrew) can be used.

Anchovy paste comes in a tube and can be used instead of anchovy fillets.

Countdown:

Place water for pasta on to boil.

Make Penne Puttanesca.

Make salad.

Shopping list:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 bag washed, ready-to-eat Italian-style salad, 1 small package basil, 1 small package penne pasta, olive oil spray, 1 small tin anchovy fillets, 1/2 pound roasted chicken breast, 1 small bottle capers, 1 small bottle/can low-sodium tomato sauce and 1 small piece Parmesan cheese.

Staples: reduced-fat salad dressing, garlic, salt and black peppercorns.

Penne Puttanesca

Recipe by Linda Gassenheimer

1/4 pound penne pasta (about 2 cups)

Olive oil spray

3 medium garlic cloves, crushed

4 anchovy fillets, rinsed under cold water or 1 teaspoon anchovy paste

1/2 pound cooked or roasted chicken breast, skin removed (cut into small cubes)

1 cup bottled, low-sodium tomato sauce

1/2 cup water

2 tablespoons drained capers,

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Bring a large pot filled with 3 to 4 quarts of water to a boil. Add penne and cook 10 minutes or according to package instructions.

Meanwhile, heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add garlic and anchovies and saute about 30 seconds, without browning the garlic. Mash the anchovy fillets with the spoon as they cook. They will melt into a paste. Add chicken, tomato sauce, water and capers. Blend well. Simmer 2 minutes.

Drain pasta and add to skillet. Toss to coat pasta with sauce. Remove from heat. Add salt and pepper to taste and sprinkle Parmesan cheese on top. Makes 2 servings.

Per serving: 466 calories (17 percent from fat) 8.7 g fat (2.2 g saturated, 3.2 g monounsaturated), 107 mg cholesterol, 45.0 g protein, 53.9 g carbohydrates, 4.1 g fiber, 959 mg sodium.

Italian Salad

Recipe by Linda Gassenheimer

5 cups washed, ready-to-eat Italian-style salad

1 cup fresh basil, washed

2 tablespoons low fat Italian dressing

Place salad and basil in a bowl and add dressing. Toss well. Makes 2 servings.

Per serving: 34 calories (14 percent from fat) 0.5 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 1.9 g protein, 4.9 g carbohydrates, 2.7 g fiber, 15 mg sodium.



Reader Comments ...


Next Up in Food

Recipe of the week: Southern grilled peach salad
Recipe of the week: Southern grilled peach salad

Here’s a dish that’s a true peach. It reminds me of two of my favorite local salads – which are, essentially, peach parties on a plate. Recently I swooned over a wood-fired peach salad at Lantana’s Oceano Kitchen, where chef Jeremy Bearman completed the dish with a plump orb of burrata, speck ham shavings, arugula, a savory...
Try this refreshing salad for the Fourth, or anytime
Try this refreshing salad for the Fourth, or anytime

Enjoy this salad for the upcoming July 4 holiday or anytime. It’s a one-dish meal that won’t heat up the kitchen. Cooked chicken breast, plump blueberries and red bell pepper make this a colorful dish. Blueberries are in season now and are packed with good nutrition. The dressing lightly coats the salad. It’s made with mayonnaise...
Nervous about preserving? Take the salmon cure (please).
Nervous about preserving? Take the salmon cure (please).

Cooks who cure and ferment and preserve seem so confident in the kitchen. Some of them must have started with a recipe like this - easy and foolproof, with stunning results. This version of what is basically gravlax uses Greece's national drink, an anise-flavored aperitif. Reinforced with fennel seed, brightened with lemon zest and combined with salt...
Cookbooks are turning to illustrations instead of food photos

Beautiful food photography often pulls me into a new cookbook, but lately something else has been catching my eye: illustrations. In Molly on the Range, food blogger Molly Yeh's food photography is the main form of imagery, but pages are also festooned with colorful illustrations: words drawn in sprinkles, a study of dumplings, a layered cake with...
A street fight among grocers to deliver your milk, eggs, bananas
A street fight among grocers to deliver your milk, eggs, bananas

Every couple of days, Sinclair Browne fights through traffic in New York City's Times Square, squeezes his delivery truck into a parking spot, walks up four flights of stairs and delivers groceries to a guy whose order he knows by heart. “I’m fast,” said Browne, slicing his hands in the air, ninja style. “In and out, in and...
More Stories