Chicken Puttanesca with Angel Hair Pasta

8oz. uncooked angel hair pasta
2 tsp. olive oil
4 (6oz. each) skinless, boneless chicken breast halves
1/2 tsp. salt
2 cups tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
1/4 tsp. crushed red pepper
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into
1" pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken
5 minutes or until lightly browned, stirring occasionally. Stir in pasta
sauce, olives, and pepper; bring to a simmer. Cook 5 minutes or until
chicken is done, stirring frequently.

Arrange pasta among on each of 4 plates; top with chicken mixture. Sprinkle
with cheese.

4 servings