Lightkeeper Blonde Ale Chicken Puttanesca


1 cup Lightkeeper Blonde Ale

1 Tbsp olive oil

1 chicken breast, cubed

2 garlic cloves, crushed and minced

¼ white onion, diced

6 cherry tomatoes, crushed

1 Tbsp anchovy paste (or 3 Anchovy filet)   

3 Tbsp tomato paste

2 Tbsp sliced Kalamata olives

1 tsp Italian parsley

1 tsp salt and pepper

1 tsp lemon juice

1 Tbsp capers

2 Tbsp butter

1 tsp minced fresh chive

Pasta of choice



Boil water and cook pasta until barely al dente. Add cubed chicken to skillet with olive oil over medium-high heat until cooked through. Once chicken is cooked, add Lightkeeper Blonde Ale to skillet and reduce until only a quarter of liquid remains (5-10 minutes). Lower the heat and add onions, garlic, anchovy, and cherry tomatoes to skillet and sautée. Once vegetables have cooked, add Kalamata olives, tomato paste, parsley, salt, and pepper and stir to mix. Mix in lemon juice, capers, and butter. Combine pasta, sauce, chicken, and vegetables and toss until pasta is well coated and mixed. Top with diced chives.