Home Recipes Chicken Puttanesca with Angel Hair Pasta

Chicken Puttanesca with Angel Hair Pasta

by Erika Nicole Kendall

8  ounces  uncooked angel hair pasta
2  teaspoons  olive oil
4  (6-ounce) skinless, boneless chicken breast halves
1/2  teaspoon  salt
2  cups  tomato-basil pasta sauce (such as Muir Glen Organic)
1/4  cup  pitted and coarsely chopped kalamata olives
1  tablespoon  capers
1/4  teaspoon  crushed red pepper
1/4  cup  (1 ounce) preshredded Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

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