Chicken Puttanesca with Fettuccine

By molpel

Ingredients

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

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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

2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. 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 basil, if desired