Chicken Puttanesca with Pasta

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ingredients

• 2 Tablespoons 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 capers, rinsed and drained
• 2 Tablespoons merlot wine
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh basil
• 1 Pound of your favorite pasta cooked according to directions
• Grated parmesan (optional)

Directions

1. 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.
2. Add remaining TBSP of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring. Add tomatoes, olives, capers, wine 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.
3. Toss pasta with tomato sauce; serve with cutlets and top with parmesan, if desired.