Chicken and Pasta Puttanesca
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Light pasta sauce||27 1⁄2 Ounce (1 jar)|
|Ripe olives||1⁄2 Cup (8 tbs), pitted|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Sodium chicken broth||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1⁄2 Teaspoon, dried|
|Cooked chicken||2 Cup (32 tbs) (chopped)|
|Thin spaghetti||8 Ounce (uncooked)|
In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta sauce, olives, wine, capers and red pepper. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered; stir in chicken.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce; sprinkle with cheese, if desired.