Ronzoni Chicken & Pasta Puttanesca

Ronzoni Chicken & Pasta Puttanesca

2 tablespoons olive or vegetable oil, divided
3 cloves garlic, minced
1-3/4 cups (14-1/2 oz. can) whole tomatoes, undrained and cut up
3-1/2 cups (29 oz. can) tomato puree
1/2 cup sliced pitted ripe olives
1/4 cup chopped pimento-stuffed olives
1/4 cup dry white wine or chicken broth
1 tablespoon capers
1/2 teaspoon crushed dried red pepper
Salt and pepper to taste
1 lb. boneless, skinless chicken breasts, cut in 1 inch chunks
6 cups (16 oz.) RONZONI Mostaccioli Rigati, uncooked
Grated Parmesan cheese

In medium saucepan over medium heat, heat 1 tablespoon oil, add garlic. Cook 1 minute. Add tomatoes, puree, olives, wine, capers and seasonings; heat to boiling. Reduce heat; simmer, uncovered, 20 minutes. Meanwhile, in large skillet over medium heat, heat remaining oil; add chicken. Cook until chicken is no longer pink, stirring frequently; add to sauce. Cook pasta according to package directions; drain. Toss pasta and sauce; sprinkle with cheese. 8 servings.

PER SERVING (1/8 of recipe)

400 Calories
55 gm Carbohydrate
35 mg Cholesterol
55 mg Calcium
22 gm Protein
10 gm Fat
670mg Sodium

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback