Pasta Puttanesca With Chicken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 large garlic cloves, minced
• 1/2-1 teaspoon crushed red pepper flakes, depending upon preference
• 1/2-1 cup oil-cured black olive, pitted and chopped, depending upon olive strength
• 6 anchovy fillets, soaked in milk a few minutes, rinsed, and drained
• 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
• 1 1/2 lbs fresh tomatoes, peeled, seeded, and coarsely chopped or 2 (14 ounce) cans tomatoes, undrained
• 3 tablespoons fresh parsley, minced
• 2 tablespoons capers, rinsed and coarsely chopped
• 1 lb boneless skinless chicken breast, cooked and shredded
• 1 lb pasta, preferably hearty like campanelle and penne, cooked as directed for al dente

Recipe

• 1 heat olive oil in a large skillet or medium sauce pan. medium to medium high heat.
• 2 add garlic and dried chili pepper. sauté for about 1 minute.
• 3 add olives, anchovies, and oregano to the pan. stir for a minute.
• 4 note - now is a good time to start cooking your pasta.
• 5 add tomatoes.
• 6 simmer uncovered until tomatoes break down and sauce forms. stirring occasionally. continue until sauce thickens to your liking (5-10 minutes).
• 7 add shredded chicken and stir until simmer returns.
• 8 remove from heat and stir in the parsley and capers.
• 9 serve mixed with or spooned over cooked pasta.