Chicken Puttanesca

• 2 teaspoons olive oil
• 4 (4 ounce) boneless skinless chicken breasts, cutlets thin-sliced horizontaly
• salt and black pepper
• 14 cup olive oil
• 1 onion, finely chopped
• 3 -4 garlic cloves, minced
• 4 anchovy fillets, chopped
• 12 teaspoon red chili pepper flakes (to taste)
• 1 tablespoon capers
• 12 cup kalamata olive, pitted and coarsely chopped
• 1 (14 1/2 ounce) can diced tomatoes
• 14 cup chopped fresh basil (loosely packed)
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 12-1 teaspoon sugar
• 8 -12 ounces penne pasta, cooked and drained
• freshly grated parmesan cheese, for garnish

1. For the Chicken: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot.
2. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned.
3. Flip; cook just until no longer pink.
4. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.
5. For the Puttanesca Sauce: Heat olive oil in a large saucepan over medium heat, then saute the onion and garlic for 5 minutes or until translucent.
6. Add anchovies and cook for another minute, breaking up the filets with a wooden spoon.
7. Add the chili flakes, capers, olives, tomatoes with juices, fresh basil, salt, pepper and sugar; bring to a boil.
8. Reduce heat and simmer for 15-20 minutes.
9. Divide pasta into four bowls and top each with puttanesca sauce, chicken cutlets and grated Parmesan.

olive oil, chicken breasts, salt, olive oil, onion, garlic, anchovy, red chili pepper, capers, kalamata olive, tomatoes, fresh basil, salt, ground black pepper, sugar, penne pasta, parmesan cheese

Taken from www.food.com/recipe/chicken-puttanesca-511381 (may not work)