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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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
- Slice ends off sweet potatoes. Working one at a time, secure sweet potato in a spiral slicer and turn the crank to create noodles.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g