Quick Chicken Puttanesca - cooking recipe

Ingredients

8 ounces angel hair pasta
1 1/2 tablespoons olive oil, divided
4 chicken breasts, cutlets (thin, about 4-oz each)
1/4 cup minced fresh onion
3 garlic cloves, minced
2 cups chopped tomatoes (canned is OK)
1/4 cup sliced green olives
1 tablespoon chopped freh oregano
1 1/2 teaspoons capers, chopped
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 canned anchovy fillet, chopped

Preparation

Cook pasta according to package directions. When done, drain in colander; set aside.
While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes or until done, turning once. Remove chicken from pan; keep warm.
Add remaining oil, onion, and garlic to pan, and saute 1 minute, stirring often to deglaze pan. Add tomato and remaining ingredients. Bring to a simmer, and cook for 9 minutes or until sauce is slightly thickened, stirring occasionally.
Serve chicken on top of angel hair pasta and top with the tomato mixture.