Savor the Flavor

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Well my husband says it is official...to date this is his most favorite dish I have ever made. Loved the flavor, the spices and the way the chicken worked well in this pasta dish and I agree. It was fabulous and not difficult, you can actually make this as a mid-week dinner without spending more than 30 minutes preparing!

Ingredients:

8 ounces uncooked refrigerated fresh fettuccine
2 teaspoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups tomato-basil pasta sauce (I used Ragu Light)
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)

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

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.