4 (6-ounce) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
1/4 cup pitted and coarsely chopped kalamata olives
2 teaspoons capers
1/4 teaspoon crushed red pepper
1/4 cup (1 ounce) shaved fresh 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. 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 basil, if desired.
This was pretty great! I added a touch of anchovy paste and a little garlic as we totally love garlic. I think this would also be great omitting the chicken and serving the sauce & pasta with a nice piece of fish!!!
This is now a company favorite, served over fresh pasta. I prefer the balsamic vinegar over the red wine (tried both). The green olives and capers give it a unique flavor and the crushed red peppers a nice bite. I make a big batch with the 106oz can of crushed tomatoes from Costco (cheap) and add the capers/olives/parsley/and chicken later.
This was just ok. A very easy weeknight meal and with a good kick. However, the flavors didn't really seem to go well together. The capers seemed out of place. Not a bad meal and certainly doesn't take a lot of time, but probably not one I'd make again.
Loved this recipe! Super fast and easy to make. I have made it twice in the past two weeks. My husband loves it. The olives, capers, and red peper flakes give it a great kick. I will be making this over and over. Thank you for this recipe.