This is a great meal. If you don't have a spiral slicer to make your veggies in spiral shapes, you can cut julienne strips with a knife or food processor. You can easily make this meal vegetarian by omitting the chicken.

Sweet Potato Puttanesca
Print Recipe
Lots of flavors in this dish, adjust the spices to your taste buds.
Servings Prep Time
4 people 20 mins
Cook Time
30 mins
Servings Prep Time
4 people 20 mins
Cook Time
30 mins
Sweet Potato Puttanesca
Print Recipe
Lots of flavors in this dish, adjust the spices to your taste buds.
Servings Prep Time
4 people 20 mins
Cook Time
30 mins
Servings Prep Time
4 people 20 mins
Cook Time
30 mins
Instructions
  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. If you don't have a spiral slicer, cut julienne size strips with a knife or food processor.
  2. In a large skillet, heat oil on medium. Add garlic and cook for 30 seconds. Add chicken and saute until cooked through, about 7 minutes. Transfer chicken to a plate. To skillet, add tomatoes, olives, capers, sea salt, black pepper, chile powder, cayenne and paprika. Cook for 5 to 7 minutes or until heated through. Add sweet potato noodles and Swiss chard, stirring to combine. Cook until sweet potato noodles are tender and Swiss chard is wilted, about 5 to 7 minutes more. Return chicken to skillet and heat through.
  3. Divide mixture among bowls. Garnish with almonds and basil.
Recipe Notes

Based on original recipe from Clean Eating

*Original recipe called for black olives, but I thought Kalamata olives gives this dish a more mediterranean flare. So add what your taste buds like.

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