Chicken Puttanesca with Pasta

This recipe was in the September 2010 edition of Cooking Light magazine. I made it as follows but the magazine suggests that you can also try this with shrimp. It was a hit at our house! We doubled it and had some leftovers and I anticipate that it will reheat nicely. Just wait and add the fresh basil and Parmesan cheese after re-heating. -Claire


8 oz. uncooked refrigerated fresh fettuccine

2 teaspoons olive oil
4 (6 oz.) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
2 teaspoons capers
1/4 teaspoon crushed red pepper
1/2 cup (1 ounce) shaved fresh Parmesan cheese
Chopped fresh basil or basil sprigs (optional)

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. Yield: 4 servings.

Calories 462, Fat 99 g, Protein, 49.7g, Carb 44 g, Fiber 2.4 g, Chol 144 mg, Iron 4.4 mg, Sodium 738 mg