Chicken Puttanesca with Pasta

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=DS1MYr_pqbM

http://www.lightscameracook.com • • Recipe: • 2 Tablespoons Private Selection olive oil • 4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each) • Salt and black pepper • 6 garlic cloves, minced • 1 can (28 ounces) diced tomatoes • 1/2 cup kalamata olives, pitted and chopped • 2 tablespoons Private Selection capers, rinsed and drained • 1/2 teaspoon Private Selection crushed red pepper flakes • 1 tablespoon fresh lemon juice • 1/4 cup chopped fresh basil • 1 Pound of your favorite Private Selection pasta cooked according to directions • Private Selection grated parmesan (optional) • • Warm 1 tbsp of oil in a large nonstick skillet over medium-high heat until hot. Season cutlets with salt and pepper; add to hot pan and cook 3 minutes on each side or until cooked through and browned. Remove cutlets from pan. • • Add remaining TBSP of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes. Stir in lemon juice and basil. • • Toss pasta with tomato sauce; serve with cutlets and top with parmesan, if using.

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