Chicken and pasta puttanesca

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
3 \N Cloves garlic; minced
1 \N Jar; (27 1/2 oz.) RagĂș Light Pasta Sauce - Tomato & Herb
½ cup Sliced pitted ripe olives
¼ cup Dry white wine or reduced sodium chicken broth
½ teaspoon Crashed dried red pepper
2 cups Chopped cooked chicken
8 ounces Spaghetti uncooked
\N \N Grated Parmesan cheese; (optional)

In medium saucepan over medium heat, heat oil; add garlic. Cook one minute, stirring constantly.

Stir in pasta sauce, olives, wine or chicken broth 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. 8 servings 1 cup each Nutrition Information per Serving: Calories: 330 , Carbohydrate: 46 g. , Fat: 5 g. , Protein: 25 g. , Cholesterol: 30 mg. , Sodium: 420 mg..

Posted to brand-name-recipes by Bobbye and Wally <lavender@...> on Feb 07, 1998

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