Pasta Puttanesca W/ Chicken

Ingredients

• 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

Directions

1. 1

   Heat olive oil in a large skillet or medium sauce pan. Medium to medium high heat.

2. 2

   Add garlic and dried chili pepper. Sauté for about 1 minute.

3. 3

   Add olives, anchovies, and oregano to the pan. Stir for a minute.

4. 4

   Note - now is a good time to start cooking your pasta.

5. 5

   Add tomatoes.

6. 6

   Simmer uncovered until tomatoes break down and sauce forms. Stirring occasionally. Continue until sauce thickens to your liking (5-10 minutes).

7. 7

   Add shredded chicken and stir until simmer returns.

8. 8

   Remove from heat and stir in the parsley and capers.

9. 9

   Serve mixed with or spooned over cooked pasta.