Recipe

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

4 servings
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 (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)

Preparation

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.
Nutritional Information

Calories:
530 (21% from fat)
Fat:
12.4g (sat 2.8g,mono 6.6g,poly 2g)
Protein:
51.8g
Carbohydrate:
55g
Fiber:
2.1g
Cholesterol:
104mg
Iron:
4.2mg
Sodium:
971mg
Calcium:
165mg