Chicken Pasta Puttanesca

Serves 6

Ingredients:

Directions:

1. Place chicken breasts and red pepper vinaigrette in gallon size sealed plastic bag. Marinate in fridge for at least 30 minutes and up to overnight.
2. While chicken is marinating, make the sauce. Preheat a large sauté pan over medium-high heat. Add 1/4 cup olive oil, garlic, and anchovy paste. Sauté until paste dissolves and garlic is translucent, about 5 minutes. Add 1 cup of wine to the pan and allow to reduce a bit, about 5 more minutes. Add spicy pasta sauce, capers and halved kalamata olives to pan, stir together and heat through, about 10 minutes; keep warm. Prepare pasta according to package directions for al dente texture.
3. Preheat grill to medium-high heat. Grill chicken on both sides until cooked through to 160 degrees F, about 10 minutes. Remove to platter, cover and rest 5 minutes. Dice grilled chicken into bite-sized pieces and add with juices to sauce. Stir in 1 cup of the chopped fresh basil and add drained, cooked linguini to the sauce, toss well to coat evenly. Season to taste, with salt and pepper. Serve in pasta bowls topped with freshly shredded Parmesan cheese and a sprinkle of the remaining fresh basil.