Chicken Puttanesca with Pasta

Real prep time: 30 minutes
Serves 2
Side dish suggestions: Steamed broccoli with cheese, Caesar salad, breadsticks

Supplies:

• 1 medium saucepan
• 1 medium skillet

From the freezer:

• 1/2 lb boneless skinless chicken breast (2 medium)

From the pantry:

• 2 c tomato-basil marinara sauce
• 1 tbl extra virgin olive oil
• 4 oz pasta - lingiune, angel hair, spaghetti, or fettucine
• 1/2 tsp salt

Optional extras (all, one, or some!):

• 1/4 c sliced black, green, or kalamata olives
• 1 tbl capers
• 1/4 tsp crushed red pepper flakes
• 1/4 c shredded Parmesan cheese
• Fresh basil sprigs

Prep:

1. Cook pasta according to package directions. Drain and keep warm.
2. Cut chicken into bite-size pieces.
3. Heat oil in skillet over medium-high heat. Add chicken to pan; sprinkle with salt.
4. Cook chicken until lightly browned and has no pink (7 minutes), stirring occasionally.
5. Stir in pasta sauce. If using, add olives, capers, and red pepper flakes. Heat through.
6. Place pasta on plates and top with chicken in sauce. Add Parmesan and basil sprigs for garnish.

This recipe reheats well. Approx. 500 calories per serving. Use whole wheat pasta for best nutritional value.