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Chicken Tortellini in Spicy Blush Puttanesca Sauce close up featured image

Chicken Tortellini in Spicy Blush Puttanesca Sauce

This amazing blush puttanesca sauce is just terrific with cheese tortellini or practically any pasta in one of the most delicious 30 minute meals ever.
Course Dinner, Quick & Easy Dinners
Cuisine Italian Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 807 kcal
Author Barry C. Parsons

Ingredients

  • 1 large package of fresh cheese stuffed tortellini (about 4 cups)
  • salt and pepper to season
  • 4 boneless skinless chicken breasts

For the sauce

  • 3 tbsp extra virgin olive oil
  • 6 medium tomatoes diced
  • 3 cloves garlic minced
  • 1 teaspoon brown sugar
  • 1 medium red onion diced
  • ½ cup chopped fresh basil
  • ⅔ cup pitted kalamata olives
  • 1 roasted red pepper diced
  • ½ tsp chilli flakes or 2 tbsp hot sauce optional
  • 3 tbsp chopped capers optional
  • Salt and pepper to season
  • 1 teaspoon anchovy paste optional
  • ½ cup whipping cream
  • Freshly grated Parmesan cheese

Instructions

  1. Season the chicken breasts with salt and pepper.
  2. Grill the chicken breasts until fully cooked and cut in cubes.
  3. Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
  4. Add the garlic and onions and sauté for about a minute.
  5. Add the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down.
  6. Add the red pepper and basil and cook for an additional minute.
  7. Season the sauce with salt and pepper to taste.
  8. If the sauce is too thick you can add a little of the pasta water to thin it down.
  9. Add the whipping cream and simmer for an additional minute.
  10. Cook the tortellini as directed on the package.
  11. Toss the sauce with the pasta and chicken and serve with freshly grated or shaved parmesan cheese.

Recipe Notes

Season the chicken very lightly in this recipe. The olives, capers and parmesan all have salt, so little extra is needed. To cut the sodium in less than  half, you can use half of those ingredients and perhaps forego the parmesan to finish the dish.