This Chicken Puttanesca Soup recipe is a partnered post written by me on behalf of Tyson® and Barilla®. All opinions are entirely my own.
Yup, yup. The soup junkie is at it again! Man, oh man - I love this time of year because everyone's on the soup bandwagon and enjoying big hot steamy bowls of deliciousness. This Chicken Pasta Puttanesca Soup recipe is no slouch. Ohhhhh heavens no. I only recently learned how to make a proper puttanesca (thanks Aunt Tracey!) and my first attempt was on the runny side. Which got me thinking - why not??? All these amazing flavors deserve to be a soup! And thusly, this recipe was born.
Yes, those are anchovies. No, I don't think you should skip them. Anchovies add a delicious depth of flavor to the soup and bring in an extra layer of complexity. It will not make your dish taste fishy, I promise!
Spaghetti sauce makes quick work of putting a whole lot of tomatoey goodness in without any time or effort. I'm partial to a roasted garlic sauce (because you can never have too much garlic), but don't be shy about trying what you like!
Frozen chicken filets make quick work of the protein component and *bonus* you can take them directly from the freezer and put them into the soup!
You could absolutely cook the pasta directly in with the soup (just make sure to add enough extra liquid) - but I chose to make mine separately knowing there would be leftovers and I didn't want our noodles to get soggy. Also, not everyone eats noodles these day (*gasp!*), so I think it's just easier to keep things separate.
For this recipe I used Tyson® frozen chicken tenderloins, Barilla® Pronto pasta (love that you don't have to wait for the water to boil!), and Barilla Roasted Garlic Spaghetti Sauce. I grabbed them at a trip to my local Publix (have I ever told you that I've been shopping at the same Publix for 12 years now? I once forgot my wallet and the manager vouched for me!). I also grabbed a nice bottle of red wine because - five kids, yo.
Chicken Pasta Puttanesca Soup, Ingredients:
- 1/2 cup minced sweet yellow onion
- 1/2 cup greek olives, chopped
- 2 ounces canned anchovies, drained and chopped
- 3 large garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups spaghetti sauce
- 4 cups chicken stock
- 6 chicken tenderloins (or 2 breasts)
- 1 package pasta, prepared per package directions
Chicken Pasta Puttanesca Soup, Directions:
- In a large pan or pot, saute onion, olives, anchovies and garlic in olive oil, for 3 - 4 minutes until mixture is fragrant and softening.
- Pour in spaghetti sauce, and chicken stock, bring to a rapid simmer, stirring occasionally.
- Add chicken and simmer until chicken is cooked through.
- Shred chicken in and serve soup over pasta.
Right now, with an in-store coupon, you can get $3.00 off when you buy any 1 Tyson® Chicken Strips, Tenderloins, or Fillets 25 oz (frozen) AND any 1 Barilla® Pasta Sauce 24 oz AND any 1 Barilla® Pasta 8-16 oz (combined purchase required). Coupon valid February 13 – March 4, 2016.
Find and pin more great Tyson® and Barilla® recipes by clicking HERE!
This is a sponsored conversation written by me on behalf of Tyson® and Barilla®. The opinions and text are all mine.