Updated Oct 26, 2018Chatelaine
olive oil, divided
skinless, boneless chicken breasts, thinly sliced
1/2 450-g pkg
garlic clove, minced
black olives, pitted and coarsley chopped
capers, coarsely chopped
grated parmesan, optional
- HEAT an extra-large non-stick frying pan over medium-high. Add 1 tsp oil, then chicken. Sauté chicken until no pink remains, about 4 min. Transfer to a plate.
- HEAT remaining 1 tsp oil in pan. Add garlic and chili flakes and cook for 30 sec. Add tomatoes, breaking them up with a wooden spoon. Stir in olives and capers. Reduce heat to medium-low. Simmer until sauce thickens, about 10 to 12 min.
- COOK pasta in a large pot of boiling water according to package directions, omitting salt, until tender, 8 to 10 min.
- DRAIN pasta, then stir into sauce with chicken and parsley. Toss to combine. Sprinkle with parmesan.