Sweet Potato Puttanesca with Chicken and Swiss Chard Recipe - Clean Eating Magazine

Sweet Potato Puttanesca with Chicken and Swiss Chard

This is one of those go-to meals that has it all: fun shapes, pretty colors, nutrients from multiple food groups and the convenience of cooking in one pan. Don’t skip the almonds – they add crunchy texture that brings it all together.
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Feeling "inspiralized?" Learn more about veggie noodles from the founder of the Inspiralized blog, Ali Maffucci.

Sweet Potato Puttanesca with Chicken recipe

Sweet Potato Puttanesca with Chicken

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 3 large sweet potatoes, peeled
  • 2 1/2 tsp olive oil
  • 1 clove garlic, minced
  • 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
  • 2 15-oz BPA-free cans unsalted diced tomatoes
  • 1/4 cup sliced pitted black olives
  • 2 tbsp capers, drained
  • Pinch each sea salt, ground black pepper, chile powder, ground cayenne pepper and paprika
  • 1 bunch Swiss chard, stems removed and chopped (about 3 cups)
  • 2 tbsp slivered unsalted almonds, toasted
  • 1 1/2 tbsp finely chopped fresh basil leaves

Preparation

  1. Slice ends off sweet potatoes. Working one at a time, secure sweet potato in a spiral slicer and turn the crank to create noodles.
  2. In a large skillet on medium, heat oil. Add garlic and cook for 30 seconds. Add chicken and sauté until cooked through, about 7 minutes. Transfer chicken to a plate. To skillet, add tomatoes, olives, capers, salt, black pepper, chile powder, cayenne and paprika. Cook for 5 to 7 minutes more or until heated through. Add sweet potato noodles and Swiss chard; stirring to combine. Cook until sweet potato noodles are tender and chard is wilted, about 5 to 7 minutes more. Return chicken to skillet and heat through.
  3. Divide mixture among plates. Garnish with almonds and basil.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 423
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 124 mg
  • Fat Content: 10 g
  • Fiber Content: 6.5 g
  • Protein Content: 43 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 408 mg
  • Sugar Content: 15 g
  • Polyunsaturated Fat Content: 2 g