March 09

Chicken Puttanesca

So pretty much the best thing ever has been going on here in Tulsa…spring. One of the things I hated about LA was that there were never any seasons. Yes having it be 70 and sunny every day is a great thing, super conducive to an outdoors lifestyle, etc — but you completely miss out on the turn of the seasons, the different fashions and customs that go with each season and everything like that. So sue me because I want to wear a trench and some Hunter rain boots. Just let this girl live!!! I know in 3 years I’ll probably hate the seasons like everyone else, so let me live in my idealism while I still can.


This sister loves spring time

We allegedly had “the most mild winter ever”. Here I am just thinking all the complaining about the winter is just people being whiny. If that was “winter” then I am totally down with winter!! That’s all I know.


But anyways, people are getting mad at me when I say spring is here. Literally every time I say it someone corrects me and is like “please don’t say that, we will get 15 inches of snow in March.” Now I don’t want to jinx it or anything, but it has been above 70 degrees for like two weeks. We’re having some summery thunderstorms this week, and Monday’s forecast says EIGHTY DEGREES!!! I think we’re there. I think this is it. HI SPRINGGGG

Can you tell I’m excited about spring?


What we should all really be excited about is this chicken puttanesca dish. Chicken Puttanesca is a traditional Italian dish – I spiced this one up a bit, took out the pasta (of course), and I have to say that this is DEFINITELY going to be a staple in our household from now on. It’s spicy, easy to prepare and tastes even better for leftovers the next day!



3 medium sized boneless skinless chicken breasts

1 cup sliced mushrooms

2 red bell peppers, sliced

5 cloves garlic, minced

1/2 red onion, thinly sliced into half moons

1 small can black olives, sliced

1 head of cauliflower, riced (did you know you can buy cauliflower already riced at Trader Joe’s now? #LIFECHANGE)

1 jar of tomato puttanesca sauce (should be easy to find with the other tomato sauces)

1T fresh rosemary, chopped

2 tsp dried oregano

2 tsp red chili flakes

2 tsp garlic powder

1/2 tsp dried thyme

sea salt + pepper to taste

Fresh basil for garnish



  1. Cut the chicken breasts into small chunks or strips, trying to keep them uniform in size.
  2. Heat up some cooking fat (butter, olive oil, coconut oil, etc) in a large skillet over medium-high heat. Once the pan is hot, add the chicken and some salt and pepper to taste.
  3. Once the chicken is browned on all sides (about 8-10 minutes),  add the sliced mushrooms, garlic, onion, and bell peppers to the pan.  Stir well and combine until the onion is soft, 6-7 minutes.


    Highly recommend chopping your veggies ahead of time – come dinner time, it’s a snap!

  4. Add the cauliflower rice, and stir well. This may make your pan very full, but the cauliflower will cook down. Cook for 4-5 minutes.
  5. Add the jar of sauce, olives and spices, and stir well.
  6. Cover the skillet, and let it simmer over medium-low heat for 20 minutes, or until chicken is cooked all the way through and veggies are fork tender. FullSizeRender-195
  7. Top with lots of fresh basil for garnish!