Chicken and pasta puttanesca
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or vegetable oil |
| 3 | Cloves garlic; minced | |
| 1 | Jar; (27 1/2 oz.) Ragú 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 |
| Grated Parmesan cheese; (optional) | ||
Directions
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