Recipe - Chicken And Pasta Puttanesca

1 tablespoon Olive or vegetable oil
3 Cloves garlic; minced
1 Jar; (27 One half oz.) Ragú Light
Pasta Sauce Tomato & Herb
One half cup Sliced pitted ripe olives
One fourth cup Dry white wine or reduced
sodium chicken broth
One half teaspoon Crashed dried red pepper
2 cup Chopped cooked chicken
8 ounce Spaghetti uncooked
Grated Parmesan cheese;
(optional)

In medium saucepan over medium heat, heat oil; add garlic. Cook one minute,
stirring constantly.

Stir in pasta sauce, olives, wine or chicken broth 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. 8 servings 1 cup each

Nutrition Information per Serving: Calories: 330 , Carbohydrate: 46 g. ,
Fat: 5 g. , Protein: 25 g. , Cholesterol: 30 mg. , Sodium: 420 mg..

Posted to brandnamerecipes by Bobbye and Wally lavender@starnetinc.com
on Feb 07, 1998