Simple Supper: Chicken Puttanesca

I adore a big bowl of warm pasta. Nothing is more comforting. However, on occasion, pasta just feels too heavy -- especially after weeks of holiday baking!! So, craving all the flavors of penne puttanesca, I decided to swap the penne for a chicken breast. What resulted was a light, warm, flavorful alternative to it's heavier cousin.

Chicken Puttanesca (for two)

2 skinned and de-boned chicken breasts

1/2 c. good dry white wine

1 c. chicken stock

2 anchovies

1 tbsp. olive oil

1 yellow onion, diced

1 shallot, diced

3 cloves of garlic, minced

3/4 c. grape tomatoes

1/2 c. sliced kalamata and/or green olives

1 c. arugula

Optional: 1/2 c. pre-cooked wild rice (you can often find wild rice at gourmet grocery stored pre-cooked which saves buckets of time)

In a skillet heat the olive oil and cook the anchovies until the are almost dissolved. ** Add the onion, shallot, and garlic and cook until translucent. At this point add the chicken breast and brown. When the chicken has browned on the outside, add the white wine, broth, grape tomatoes, olives, and rice (if you so choose). Simmer over med-low heat for 15 - 20 minutes. At the last minute, fold in the arugula. The heat from the broth will wilt it almost immediately.

**Note: The anchovies are instrumental to the flavor. The don't leave the dish tasting fishy, rather rich and salty. So, as intimidating as these little fish can be, keep your mind open and give them a shot.