Chicken Puttanesca with Angel Hair Pasta

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

 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.