Try this spicy sauce for pasta.
CHICKEN IN PUTTANESCA SAUCE
Preparation time: 10 minutes
Cooking time: 1 hour
Yield: 4 servings
2 teaspoons olive oil
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3 medium cloves garlic, peeled, minced
4 anchovy fillets, drained, coarsely chopped
1/2 teaspoon crushed red pepper flakes
1 can (28 ounces) peeled, diced tomatoes, undrained
8 Kalamata olives, pitted, coarsely chopped
1 tablespoon drained capers
2 tablespoons coarsely chopped basil, or 2 teaspoons dried, crushed
Freshly ground black pepper to taste
4 skinless chicken breast halves on the bone
1. Heat olive oil in a large skillet over medium heat. Add garlic, anchovies and crushed pepper. Cook 1 minute. Add undrained tomatoes; heat to a boil, reduce heat and simmer 20 minutes. Add olives, capers, basil and pepper. Simmer 5 minutes.
2. Put chicken in the pan, spooning some of the sauce over each breast. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
3. The chicken can be left whole or removed from the bone in shreds and put back into the sauce. Serve chicken and sauce over cooked egg noodles or pasta.