Chicken & Pasta Puttanesca

• 1 tablespoon olive or vegetable oil
• 3 cloves garlic, minced
• 3 cups (about a 26-ounce jar) spaghetti sauce
• 1/2 cup sliced pitted ripe olives
• 1/4 cup dry white wine or reduced sodium chicken broth
• 1 tablespoon capers (optional)
• 1/2 teaspoon crushed dried red pepper
• 2 cups chopped cooked chicken
• 1 package RONZONI HEALTHY HARVEST Spaghetti, uncooked
• Grated Parmesan cheese (optional)

1. In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly. Stir in spaghetti sauce, olives, wine, capers and red pepper. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered; stir in chicken. Meanwhile, cook pasta according to package directions. Toss hot pasta and sauce; sprinkle with cheese, if desired.

olive, garlic, spaghetti sauce, olives, white wine, capers, red pepper, chicken, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-pasta-puttanesca (may not work)