Chicken Puttanesca with Spaghetti

I know the subject of pasta is a touchy one in the low-carb realm. Some people are able to consume regular pasta on occasion, others can't even look at the stuff without an insulin spike. (I fall in that last category.) For those that really miss this Italian favorite, and just can't get into the veggie substitutes, there is Dreamfields.

I've heard various people report that Dreamfields products caused them to gain weight, or they checked their blood sugar afterward and noticed it rose significantly. Then there are those who found eating Dreamfields had no effect on them at all. This is one of those your-millage-may-vary things, as is the case with most "diet" foods.

If you are looking for something different than your usual fare, here is a delicious looking dish called Chicken Puttanesca with Spaghetti. While the carb count suggests you save this kind of meal for maintenance, you could also enjoy this as an occasional indulgence during weight loss phases, providing you keep in mind that you may or may not see results on the scale for a few days afterward. I occasionally like to change things up and I have always loved pasta, so this is a great fit for me.

CHICKEN PUTTANESCA WITH SPAGHETTI
Preparation Time: 20 minutes
Cook Time: 30 minutes

1 box uncooked Dreamfields Spaghetti
1/3 cup olive oil
1-1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
7 cloves garlic, minced
2 cans (14.5 ounces each) diced tomatoes, drained (reserve liquid)
15 Kalamata or black olives, pitted and finely chopped
4 anchovy fillets, finely chopped (optional)
3 tablespoons capers, drained (optional)
3 tablespoons tomato puree
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt and freshly ground black pepper

1. Cook pasta according to package directions. Drain and return to pan.

2. Meanwhile, heat half of olive oil in large skillet over medium-high heat. When hot, add half of chicken pieces. Cook about 5 minutes, until chicken is cooked through, stirring frequently. Remove chicken from skillet. Repeat with remaining oil and chicken. Remove chicken from skillet.

3. Add garlic to skillet. Cook 1 to 2 minutes until golden, watching carefully so garlic does not burn. Once garlic begins to turn golden, add tomatoes. Cook 2 minutes; stir in olives, anchovies, capers, tomato puree and red pepper flakes. Cook 10 minutes, stirring occasionally.

4.Return chicken to skillet; heat through. Add spaghetti, toss to coat. Season with salt and pepper as desired. If sauce is too thick, add all or part of the reserved tomato liquid until sauce is desired consistency.
Makes 6 servings.

Nutrition information (1/6 of recipe): 530 calories; 30 g protein;
15 g digestible carbohydrates*; 23 g total fat; 4 g saturated fat; 74 mg cholesterol;
475 mg sodium; 8 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 55 g carbohydrate. For more information go to www.dreamfieldsfoods.com.

Recipe courtesy of Dreamfields® Pasta.