Chicken Puttanesca with Pasta

I ate this for lunch every day last week and loved it. It's got a great, tart flavor, and is hearty at the same time. Yum.

• 4oz whole wheat penne
• 2/3c seasoned dried bread crumbs
• 1 large egg
• 2 tsp olive oil
• 1 lb chicken cutlets (or chicken tenders flattened with a tenderizing mallet)
• 6 plum tomatoes, chopped
• 3 anchovy fillets, minced
• 2 garlic cloves, minced
• 1.5 TB drained capers
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes

Cook the penne according to package directions. Drain and keep warm.

Place the bread crumbs in one shallow bowl, and the egg in another. Heat the oil in a large nonstick skillet. Dip the chicken into the egg, then into the bread crumbs, turning and pressing crumbs to chicken to coat evenly. Add the chicken pieces to the skillet, and cook until browned and cooked through. Transfer to a platter and keep warm.

Add the tomatoes, anchovies, garlic, capers, vinegar, and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes are softened, about 5 min. Spoon the sauce over the chicken and serve with pasta.

Yield: 4 servings, .25 lb chicken, 1/2c sauce and 1/2 cup pasta

7 points