puttanesca sauce w/ chicken & angel hair pasta

wow...that's a long name for a recipe!

6 ounces uncooked angel hair pasta

1 tsp. evoo

2 cups thinly sliced onion

1 tblsp. minced garlic

1/2 tsp. crushed red pepper

1/2 tsp. anchovy paste

1-1/2 cups chopped cooked chicken breast

1 {28-ounce} can crushed tomatoes, undrained

3 tblsp. chopped pitted kalamata olives

2 tblspn. chopped capers

1/4 tsp. freshly ground black pepper

5 tblsp. grated fresh parmesan cheese

1. cook pasta according to package directions, omitting salt and fat. drain.

2. while pasta is cooking, heat oil in large nonstick skillet over medium heat. add onion and cook 5 minutes. add garlic and red pepper; cook 30 seconds. add anchovy paste; cook 30 seconds. add chicken and next 4 ingredients to pan; bring to a boil. reduce heat, and simmer 8 minutes or until slightly thickened.

3. combine cooked pasta and puttanesca sauce in a large serving bowl. top with parmesan cheese.

YIELD 5 servings {serving size about 1 cup chicken mixture and 1 tblsn. cheese}

PER SERVING: weight watchers points 6 cal 305 fat 7.7g fib 5g

here are a few pics from the kitchen...

the recipe says it takes 18 minutes to cook. it took me a little longer b/c i didn't have my chicken already thawed, probably 30 minutes or so total. add a salad and we are ready to eat!

mymichael and i decided it would probably be even better over orzo.

we give it:

*****