Chicken and Pasta Puttanesca
1 tablespoon olive oil
1 tablespoon vegetable oil
3 cloves garlic – minced
1 27 1/2-ounce jar RagÃº Light Pasta Sauce ? Tomato and Herb
1/2 cup sliced pitted ripe olives
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tablespoon capers (optional)
1/2 teaspoon crushed dried red pepper
2 cups chopped cooked chicken
8 ounces spaghetti or thin spaghetti – uncooked
Grated Parmesan cheese (optional)
In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.
Stir in pasta 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; drain. Toss hot pasta and sauce; sprinkle with cheese, if desired.