Kardea uses rotisserie chicken to get this super-fast and hearty pasta meal on the table in a flash!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to prepare in her grandmother's kitchen. Nowadays, she takes generations of household dishes and makes them her own as she cooks for friends and family at her Sea Island house.
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Chicken Puttanesca Pasta
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Overall: 40 minutes
Active: 25 min
Yield: 4 portions
Components
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon anchovy paste
2 tablespoons tomato paste
One 28-ounce can crushed tomatoes
Crushed red pepper, optional
1 cup pitted green olives
2 tablespoons drained capers
1 teaspoon dried Italian flavoring
Kosher salt and newly ground black pepper
1 rotisserie chicken, separated into leg and thigh pieces, breast meat cut from bone and sliced
One 16-ounce plan spaghetti
Fresh oregano leaves, for garnish
Instructions
Heat the oil in a large skillet over medium-high heat. Include the onion, garlic and anchovy paste and prepare up until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook till the sauce thickens, about 10 minutes.
Stir in the olives, capers and Italian spices. 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, prepare the spaghetti according to the package instructions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.
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Kardea Brown's Chicken Pasta Puttanesca|Delicious Miss Brown|Food Network
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Love pasta it brings the family together. much love
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lt.looks delicious ❤👌
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NAH
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It’s so delicious for Miss Kardea Brown! 👍🏿❤️
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“…rinse pasta in cold water to stop the cooking process…..” Lol Has anyone ever seen a real chef, let alone an Italian chef “ever” rinse pasta? Yeah, me neither.
Yes but what you call real chefs? Call purple onions Red, purple cabbage red , so now most do lolol not me that onion is purple, so is that cabbage and those potatoes
@Darren Sistrunk Chefs do not. It stop cooking when you drain it and toss it a couple times.
Agree to disagree
Either option is good to stop the cooking I do both. Whatever works best for the person is cooking. 💯
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Chefs in restaurants also cook ready to serve with faster processes to cook the food. They want it to come out quickly as possible with sous chefs. Not the same as a home cooked meal with multiple layers done by one person.
Looks 😋…. my MA 💜 used to make chicken caccitore that looks delightful like this dish .. Thanks Kardea Happy Holidays 🎄 🎉
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Thanks looks great ! I use rottiseire chkn all the time ,love it i take the chkn off the bones for veg soup abd chckn salad ,boil up the skin and bones, then freeeze the broth in quart baggies( laying them flat) ready to go👍😁
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Very very beautiful
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Mmmmmmm kardea❤️
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That looks yummy and so easy. Thank you.
washing pasta, an “uhm’key” partner. lol. sauce looks yummy though
Cold water after cooking pasta? That’s really unnecessary if you don’t overcook it in the water and continue cooking it in the sauce. Please don’t wash your pasta lol
Thank you. Correct.
Yes I saw how you did it in one of your videos. Thank u
Love
Hey Kardea 🥰 I hope your Christmas was great!
I love Italian cuisine and this recipe sounds comforting 😋.
Happy 2023!!