Chicken Puttanesca with Angel Hair Pasta

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional version.

Yield: 4 servings

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

530 (21% from fat)

Fat:

12.4g (sat 2.8g,mono 6.6g,poly 2g)

Protein:

51.8g

Carbohydrate:

55g

Fiber:

2.1g

Cholesterol:

104mg

Iron:

4.2mg

Sodium:

971mg

Calcium:

165mg