Here's a recipe for you that you really HAVE to try!! It is spectacularly tasty and quick and easy to make. What more could you want? It came from my all-time favorite recipe magazine Cooking Light, and it was in their 20-minute recipe category.
Chicken Puttanesca with Fettuccine
8 oz. uncooked refrigerated fresh fettuccine
2 tsp. olive oil
4 (6-ounce)skinless, boneless chicken breast halves (although you can substitute shrimp if you'd like)
2 cups tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
2 tsp. capers (I use more because I LOVE capers)
1/4 tsp. crushed red pepper
1/4 cup (1 oz.) shaved fresh Parmesan cheese
Chopped fresh basil (optional - but why would anyone want to leave basil out of a recipe?!)
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 cheese. Garnish with basil, if desired.
There you have it!! It is SOOOOOOO good!