Chicken Puttanesca

This recipe comes from the cooking light magazine.It is a great alternative to the regular old ground beef spaghetti. I will be trying it out soon !


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