Chicken Mediterranean Pasta

This recipe makes a ton! It says the serving size is 6 so they must mean 6 Jonathan's!!! Taylor had soccer yesterday so I made it around 3 so it'll be ready when we got back. I think the pasta soaked up all the juices but it was still really good. Anything with capers in it is yummy to me!

Chicken Mediterranean Pasta
Holly Clegg

2 tbsp olive oil
1 cup chopped onion
2 tbsp minced garlic
salt and pepper to taste
1 tbsp dried basil
1 tsp dried thyme
1 (10 oz) can diced green chilies and tomatoes
1 (8 oz) can no-salt-added tomato sauce
4 skinless, boneless chicken breast halves
1 (3 1/2 oz) bottle capers, drained
1 (2 1/4 oz) can chopped black olives, drained (I omitted these; I love them but Jon doesn't)
1 (16 oz) package linguine pasta
1/4 cup grated Parmesan cheese
1/2 cup finely minced parsley

Heat the olive oil in a saucepan over medium heat. Saute the onion and garlic over medium heat until transparent, about 4 minutes. Add the basil, thyme, chilies and tomatoes, tomato sauce, and chicken. Season with the salt and pepper. Simmer slowly for 15 to 20 minutes, stirring occasionally. Add the capers and olives. Meanwhile, cook the pasta according to the package directions, omitting any oil and salt. Drain and toss with the Parmesan cheese. Pour the sauce over the pasta, toss, sprinkle with the parsley, and serve immediately.

Makes 6 BIG servings

Calories 503 Fat 10.4