I grabbed my trusty ages old file box and started flipping through index cards filled with hand written recipes. (Do any of you remember those? Mine is a green metal box with yellow daisies on the top. Someone gave it to me at a kitchen shower before I was married filled with both blank cards and easy to make recipes for 2. I was a pretty good cook before I was married so I confess I tossed those recipes, but over the years I filled it with things we like and eat fairly regularly. Please tell me I am not the only ancient one here who had/has one of those!)
Bingo! After the third card flip in the chicken tab I saw my old Chicken Putanesca recipe. There was no need to flip any further. It would be simple, quick, made in a flash, I had everything I needed (or so I thought) and would be easy for me to remain Paleo while the others had a traditional meal. Win/win! The only difference in making this Paleo vs. regular everyday eating is what I served it on. They had theirs on traditional spaghetti noodles and I topped spaghetti squash with mine. I love it when something so simple happens. Normally I would serve this with a large green salad, but I had no salad fixin's. I did have a head of cauliflower that needed to be cooked immediately. Again, the universe decided what we would have as a side dish.
4 regular sized chicken breasts, flatten slightly
2 tablespoons olive oil
2 small red onions, sliced
4 cloves garlic, minced
3 tablespoons capers, roughly chopped if desired
1/2 cup assorted Italian olives, pitted and coarsely chopped
1 teaspoon dried red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
4 large tomatoes, chopped (Unless it is winter and fresh tomatoes are bad. Then use a large can of petite diced tomatoes that have been drained)
This is my very basic go-to recipe for this dish. I really prefer it during the summer when tomatoes are at their peak, but sometimes I have to settle for something less than perfect. (Can you hear me laughing at the word "sometimes"?) We have this often because dinner can be prepared in a very short amount of time and it is very good.
I thought I several varieties of olives in the refrigerator but I was mistaken. Instead of wonderful Italian olives I used canned black olives and the green pimento stuffed ones. Bummer! (Now I have to be like Nancy Drew and solve detective and solve the Great Castelvetrano and Gaetna Olive Caper)