Chicken Puttanesca Pasta (AIP/Paleo)

This allergy friendly Chicken Puttanesca Pasta (AIP/Paleo) contains no tomatoes (or other nightshades)! Try it on cassava pasta, sweet potato noodles, or zoodles.

Puttanesca (poo-tah-NES-ka) sauce, also called “Harlot’s Sauce,” is usually full of nightshades. As its name implies, it is normally a spicy sauce, traditionally made with tomatoes, etc. For those of us sensitive to nightshades, that is a big ol’ negatory.

There are ways, however, to trick our brains into thinking that we are eating tomato sauce. Color and acidity are key. That’s what I’ve endeavored to do here. I’m going for color, acidity, and the traditional flavors of green olives, capers, and anchovies. (Hey, leave out what you don’t like. It’s your dinner!)

Alcohol in AIP cooking

You will see that there is red wine in this recipe. Please do not freak out. Wine is ok in an AIP recipe if it is cooked off, which it is here. If you feel twitchy about cooking with wine, leave it out. The red wine vinegar should yield enough acidity to suit our purposes.

Other tomato-less dishes

I have two other recipes for tomato-less pasta sauces! Try my AIP Spaghetti Sauce (TOTALLY legit!), and my Amatriciana Sauce, a tomato-like sauce with bacon and onions. These sauces, including Puttanesca, can go atop zoodles, spaghetti squash, Jovial cassava pasta and sweet potato glass noodles.

Here’s hoping you find ways to enjoy a nightshade-free life, fellow AIPers! Wishing you great love and deep healing.

💗,

Wendi

Chicken Puttanesca Pasta (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com

Course: MainCuisine: AIP, Paleo, ItalianDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

This Chicken Puttanesca Pasta (AIP/Paleo) has no tomatoes, or any other nightshades in it. It must be tasted to be believed!

Ingredients

• 2 TBSP extra virgin olive oil

• 1.5 lbs. chicken tenderloins, cut into 1″ pieces

• 1 cup chopped onions

• 6 large cloves garlic, chopped

• 1/2 cup red wine*

• 15-oz. can can organic pumpkin purée

• 1/2 cup grated beets

• 1/2 cup bone broth

• 1/2 cup grated carrots

• 2 TBSP dried oregano

• 2 TBSP dried basil

• 2 TBSP red wine vinegar

• 8 ozs. sliced white mushrooms

• 1/2 cup sliced green olives, or other desired olives

• 2 TBSP capers

• 2-3 anchovies

• Sea salt, to taste (I use 1 tsp.)

• Italian parsley for garnish (optional)

Directions

• In a large skillet or chef’s pan, heat olive oil. Add chicken and onions. Sauté until chicken is no longer pink. Add garlic, and sauté for about 30 seconds. Turn heat to high. Add wine, and stir until wine has evaporated. (Color will remain.)
• Turn heat to medium low. Add pumpkin, beet, broth, carrots, oregano, basil and vinegar. Cover, and simmer for 15 minutes. Add mushrooms, olives, capers and anchovies. Cover, and simmer for 15 more minutes. Taste for salt, and add to taste. (Note: this will depend on the broth you are using, and your unique tastes. I use 1 teaspoon. I suggest adding in 1/2 teaspoonful at a time until you reach desired saltiness.)
• Serve over Jovial cassava pasta, zoodles, spaghetti squash, or sweet potato glass noodles. (Note: cassava pasta tends to soak up a lot of flavor. You may wish to “over salt,” in this case.)

Notes

• *Wine is allowed in AIP cooking, if it is cooked off.

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