Quick Chicken Puttanesca

An Italian classic ready in 20 minutes, from Cooking Light. This version is different than similar Puttanesca recipes. The choice of ingredients and much quicker cooking time give a new twist to an old classic that makes it possible to have a tasty dinner even on a busy night when there is so little time to spend in the kitchen. To keep total cooking time at 20 minutes, chop the olives, onion, garlic, tomato and anchovy while the pasta and chicken are cooking.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 8  ounces angel hair pasta
• 1 1⁄2 tablespoons olive oil, divided
• 4  chicken breasts, cutlets (thin, about 4-oz each)
• 1⁄4 cup  minced fresh onion
• 3  garlic cloves, minced
• 2  cups chopped tomatoes (canned is OK)
• 1⁄4 cup  sliced green olives
• 1  tablespoon  chopped freh oregano
• 1 1⁄2 teaspoons capers, chopped
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon salt
• 1  canned anchovy fillet, chopped

Directions

1. Cook pasta according to package directions. When done, drain in colander; set aside.
2. While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm.
3. Add remaining oil, onion, and garlic to pan, and sauté 1 minute, stirring often to deglaze pan. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally.
4. Serve chicken on top of angel hair pasta and top with the tomato mixture.