Photo: John Autry; Styling: Cindy Barr
Total Time
20 Mins
Yield
4 servings

Refrigerated fresh fettuccine helps bring this dish together fast. We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe. Although we use chicken, you can also try this with shrimp.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Step 2

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.

Ratings & Reviews

Morningglory29's Review

kmcp333
May 26, 2013
N/A

chefaprilrose's Review

Mattadri
March 07, 2011
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!!!

bjane1's Review

chefaprilrose
February 07, 2011
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.

foxegurl266's Review

bjane1
January 24, 2011
Not too bad. Nothing too exciting, but a good solid recipe to work with and improve.

sedutta's Review

Laurie18
November 10, 2010
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.

JNBank's Review

Morningglory29
October 07, 2010
This was a delicious wholesome meal. I'll definately make it again! I thought I had capers but they were expired and it was even good without them.

Mattadri's Review

JNBank
September 24, 2010
The fresh fetuccine is key. Very tasty and easy. I would add a bit of salt to the sauce. Served with lots of coarsely fresh basil, soooo good!

nataliecrw's Review

foxegurl266
September 20, 2010
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.

kmcp333's Review

nataliecrw
September 08, 2010
delicious and quick!

Laurie18's Review

sedutta
September 05, 2010
Quick and easy to make and delicious. Would make this again.