Ingredients
12ozdry spaghetti
1lbchicken breasts,boneless skinless, thin cut preferred
2tbspolive oil,divided use
2tspItalian seasoning,or equal parts garlic powder, dried basil and dried oregano
salt and pepper,to taste
½cuponion,finely diced
2tspgarlic,minced
2tspanchovy paste,optional
¼cupcapers
½cupkalamata olives
¼cupfresh basil,chopped
2cupsmarinara sauce
Preparation
Bring a pot of salted water to a boil. While the water is coming to a boil, cook the chicken.
Heat 1 tablespoon of the oil in a large pan over medium high heat.
Season the chicken on both sides with Italian seasoning and salt and pepper to taste. Place the chicken in the pan and cook for 4 to 5 minutes per side or until done.
Place the chicken on a plate and cover with foil to keep warm.
Place the pasta in the pot of water and cook according to package directions.
Add the remaining oil to the pan. Place the onion in the pan and cook for 3 to 4 minutes or until softened.
Add the garlic and anchovy paste and cook for 30 seconds. Add the capers, olives and marinara sauce, bring to a simmer and cook for 5 minutes.
Drain the pasta and return to the cooking pot.
Pour the sauce over the pasta and toss to coat. Stir in the fresh basil.
Cut the chicken into slices and arrange on top of the pasta, then serve.
