Chicken Puttanesca with Angel Hair Pasta

Chicken Puttanesca with Angel Hair Pasta
Photo by Lee Harrelson


  • Chopped fresh basil or basil sprigs (optional)
  • ¼ teaspoon crushed red pepper
  • ¼ cup (1 ounce) preshredded Parmesan cheese
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • 8 ounces uncooked angel hair pasta
  • ¼ cup pitted and coarsely chopped kalamata olives
  • + 3 more ingredients
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
    • 1 tablespoon capers

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...

View full recipe at My Recipes


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