Best 3 Foil Packet Chicken Puttanesca Recipes

Foil-Packet Chicken Fajitas image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken thighs, sliced into 1/2-inch strips
1 medium onion, sliced 1/4-inch thick
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
3 tablespoons fajita seasoning (see Cook's Note)
3 tablespoons olive oil
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1 teaspoon ground cumin
Juice from 1 lime (about 2 tablespoons)
Eight 6-inch flour tortillas
Cooked rice, for serving
Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving

Steps:

Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside.
Toss the chicken with the onion and bell peppers in a large bowl.
Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice.

Chicken Puttanesca image

Provided by MarieRynr

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 part-boned chicken breasts, skin on (about 8 oz each)
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 fresh red chile, deseeded and finely chopped
14 ounces tinned italian chopped tomatoes
1 1/2 tablespoons tomato puree
6 ounces pitted black olives, roughly chopped
1 1/2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh basil, plus a few extra sprigs,to garnish
12 ounces dried spinach tagliatelle pasta noodles, to serve
salt & freshly ground black pepper

Steps:

Begin by heating the oil in the frying pan until it's very hot.
Wipe the chicken breasts with paper towel, then season them with salt and pepper.
Saute them in the hot oil over a medium heat until they are a rich golden colour n both sides.
This will take 5 or 6 minutes.
Transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds.
After that, add the tomatoes, tomato puree, olives, capers, chopped basil and some seasoning.
Stir everything well, bringing it up to a gentle simmer, then return the chicken breasts to the pan, skin side up, pushing them well down into the sauce and basting a little over the top.
Simmer for 40 to 45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.
About 15 minutes before the end of the cooking time, put a large pan of salted water on to heat and bring it up to the boil.
Then boil the tagliatelle according to the package directions.
After that, quickly drain and serve with the chicken, sauce spooned over, tagliatelle on the side.
Garnish with the fresh sprigs of basil and enjoy!

Chicken Parmesan Foil Packets image

Provided by HokiesMom

Time 25m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 cup pasta sauce
2 medium zucchini, sliced (or 2 cups broccoli florets)
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded

Steps:

Preheat grill to a medium high heat.
Tear foil into 12x18-inch sheets and spray each with non-stick spray.
Center one chicken breast onto each sheet.
Spoon 1/4 c pasta sauce over each chicken breast.
Top each with some zucchini slices or broccoli florets.
Sprinkle each with some parmesan cheese.
Fold up sides and double fold the top and ends to seal each packet, leaving room for circulation inside.
Grill 15-20 minutes in a covered grill until chicken reaches a temperature of 170 degrees at the thickest part.
Cut small slits in top of foil to release steam.
Either serve in foil packets or remove from pack and place chicken on some pasta noodles. Sprinkle with mozzarella cheese before serving.