New weight watchers plan: spaghetti alla puttanesca with chicken

Ingredients

• 8 ounces dry whole wheat spaghetti
• 2 teaspoons olive oil
• 1-1/4 pounds skinless
• 1 small onion
• 20 kalamata olives
• 2 tablespoons capers
• 1 teaspoon dried oregano
• 4 cloves garlic
• 1 teaspoon crushed red pepper
• 1/2 cup full-flavored red wine
• 28 ounces diced tomatoes in juice
• Salt and fresh ground pepper to taste
• 1/2 cup fresh parsley

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Preparation

• Put salted water on to boil for pasta and prepare pasta according to package directions, minus two minutes from al dante.
• As you wait for the water to boil and the spaghetti to go in, heat oil in a large skillet over medium-high heat.
• Season chicken pieces with salt and pepper and cook, searing each side, until just cooked through. Remove chicken to a platter and cover with foil to keep warm.
• In the same skillet, add onion, olives and capers. Saute until onions are just translucent, about 3 minutes, and add garlic, oregano and red pepper. Saute until fragrant, 30 seconds to 1 minute.
  
• Add wine and deglaze the skillet. Continue to cook until the wine is nearly evaporated. Add tomatoes and stir to combine.
• The water should be ready by now, add the pasta and let the sauce reduce while the pasta cooks. Add 1/4 cup of parsley and salt and pepper to taste to the sauce.
• When the pasta is 2 minutes from al dante, drain and add to the sauce. Stir the pasta in and continue to cook for 2 minutes.
• Plate, top with remaining parsley and serve with chicken.

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