Quick Chicken Puttanesca

• 8 ounces angel hair pasta
• 1 1/2 tablespoons olive oil, divided
• 4 chicken breasts, cutlets (thin, about 4-oz each)
• 1/4 cup minced fresh onion
• 3 garlic cloves, minced
• 2 cups chopped tomatoes (canned is OK)
• 1/4 cup sliced green olives
• 1 tablespoon chopped freh oregano
• 1 1/2 teaspoons capers, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 canned anchovy fillet, chopped

1. Cook pasta according to package directions. When done, drain in colander; set aside.
2. While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm.
3. Add remaining oil, onion, and garlic to pan, and saute 1 minute, stirring often to deglaze pan. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally.
4. Serve chicken on top of angel hair pasta and top with the tomato mixture.

pasta, olive oil, chicken breasts, fresh onion, garlic, tomatoes, green olives, freh oregano, capers, red pepper, salt, anchovy fillet

Taken from www.food.com/recipe/quick-chicken-puttanesca-468454 (may not work)