Chicken Puttanesca with Pasta

2 tsp. olive oil
4 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
2 cups tomato-basil pasta sauce (with no added sugar)
1/4 cup pitted and coarsely chopped kalamata olives
1 Tbsp. capers
1/4 tsp. crushed red pepper flakes
1/4 cup shredded Parmesan cheese
Chopped fresh basil
4 oz. uncooked angel hair or linguine pasta

Cook pasta according to package directions; set aside and keep warm.

Heat oil in a large nonstick skillet over medium heat. Cut chicken into 1-inch pieces. Add chicken to pan and sprinkle with salt. Cook chicken about 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers and pepper flakes and bring to a simmer. Cook 5 minutes or until chicken is done.

Arrange 1/2 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle with Parmesan cheese and garnish with chopped fresh basil.

Serves 4
WW SmartPoints per serving: 9