Chicken Puttanesca with Angel Hair Pasta

I border on having an obsession with seafood. If I could eat it every night I would. (I have over 60 seafood recipes listed on this blog alone!) But I apparently have caused my boyfriend to be “fished out” so I decided to make a chicken dish with another favorite ingredient of his: olives. Pasta Puttanesca normally includes a tomato sauce with olives and capers. This Cooking Light version of Chicken Puttanesca is simplified to make it easy enough for a weeknight dinner.
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
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) pre-shredded mozzarella cheese
• Chopped fresh basil

To make the Chicken Puttanesca, cook the pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large saute pan 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.

Add 1 cup pasta on each plate and top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

My boyfriend loved the olive, caper, and tomato sauce combo! The chicken made the pasta into a full, hearty meal.

I was craving a bit more pasta sauce so I might up that to 3 cups next time I make it but I really liked the flavors!