Chicken Puttanesca with Angel Hair Pasta

<p>Chicken Puttanesca with Angel Hair Pasta</p>
Lee Harrelson

We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the traditional Chicken Puttanesca.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 530
Caloriesfromfat 21 %
Fat 12.4 g
Satfat 2.8 g
Monofat 6.6 g
Polyfat 2 g
Protein 51.8 g
Carbohydrate 55 g
Fiber 2.1 g
Cholesterol 104 mg
Iron 4.2 mg
Sodium 971 mg
Calcium 165 mg


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)


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.