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)
How to Make It
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.
Not to bad. I enjoyed it but not sure I would make it again, I just feel that there is better pasta dishes then this. Very easy though and if you need something fast and have the ingredients in the cupard then go for it.
I made this tonight for dinner and both my boyfriend and I though it was wonderful. I did add 4 cloves of garlic and doubled the capers based on some of the other reviews. I also added about 3/4 C onion with the chicken because I was using a Ragu Light jarred sauce and wanted more flavor and didn't have time to make my own sauce. It ended up being wonderful and I will definitely make again.