Pasta Puttanesca With Chicken

• 14 cup olive oil
• 3 large garlic cloves, minced
• 12-1 teaspoon crushed red pepper flakes, depending upon preference
• 12-1 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 12 teaspoon dried oregano
• 1 12 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

1. Heat olive oil in a large skillet or medium sauce pan.
2. Medium to medium high heat.
3. Add garlic and dried chili pepper.
4. Saute for about 1 minute.
5. Add olives, anchovies, and oregano to the pan.
6. Stir for a minute.
7. Note - now is a good time to start cooking your pasta.
8. Add tomatoes.
9. Simmer uncovered until tomatoes break down and sauce forms.
10. Stirring occasionally.
11. Continue until sauce thickens to your liking (5-10 minutes).
12. Add shredded chicken and stir until simmer returns.
13. Remove from heat and stir in the parsley and capers.
14. Serve mixed with or spooned over cooked pasta.

olive oil, garlic, red pepper, oilcured black olive, anchovy, fresh oregano, tomatoes, fresh parsley, capers, chicken, pasta

Taken from www.food.com/recipe/pasta-puttanesca-with-chicken-182041 (may not work)