Sweet Potato Puttanesca with Chicken & Swiss Chard

All Photos by Jessica Troncillito

      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.

      Also, don’t skip the almonds – they add crunchy texture that brings it all together. I did not use a spiralizer in order to prepare this dish. Instaed, I chose to use a slicer to make thin slices of sweet potato. This is a sweet and tasty one pot meal, that is also quick and easy; perfect for busy moms!

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
  

Serves four.

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.
2. In a large skillet on medium, heat oil. Add garlic and cook for 30 seconds.
3. Add chicken and sauté until cooked through, about 7 minutes. Transfer chicken to a plate.
4. Add tomatoes, olives, capers, salt, black pepper, Chile powder, cayenne and paprika to skillet. Cook for 5 to 7 minutes more or until heated through.
5. 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.
6. Return chicken to skillet and heat through.
7. Divide mixture among plates. Garnish with almonds and basil.