Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chicken Puttanesca
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- #55699
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 ounces skinless, boneless chicken thighs or breast halves
1 can (14-1/2-ounce size) tomatoes, cut up
1/4 cup dry red wine or chicken broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cooking oil
2 cloves garlic, minced
8 ounces fresh medium mushrooms, quartered
1 small onion, chopped
12 pitted ripe olives, halved
3 anchovy fillets, cut into 1/2-inch pieces (optional)
3 tablespoons snipped parsley
8 ounces spaghetti or other pasta, cooked and drained
fresh parsley sprigs (optional)
directions
Cut chicken into thin bite-size strips. Set aside.
For sauce, in a bowl stir together undrained tomatoes, wine or broth, tomato paste, vinegar, cornstarch, salt, and pepper. Set aside.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add mushrooms and onion; stir-fry for 1 to 2 minutes or until onion is crisp-tender. Remove mushroom mixture from the wok.
Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return mushroom mixture to the wok. Add olives, anchovies (if desired), and parsley. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Garnish with parsley sprigs, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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