Recipe: Chicken Puttanesca (3 SP)

I'm going to share recipes here that I have tried and liked so if anyone wants to try them you can!  Plus I can never find anything and this will give me an easy way to find them again!!  I LOVED this one and my family did too....though the kids did scrape off some of the toppings!  I served it with brown rice and veggies.  Mmmmm!  Weight Watchers says that this recipe is 3 Smart Points.

Disclaimer:  I did not create this recipe...it is from the Weight Watchers Recipes.

Chicken Puttanesca

2 sprays cooking spray

1 1/4 pounds uncooked boneless skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons butter (I used light butter)

3 cloves garlic (minced)

1/2 tsp red pepper flakes

10 medium black olives, sliced (I used a few more than this)

1 tablespoon capers--rinsed, drained & chopped

           (I used a few more and didn't chop them up)

14 oz. canned diced tomatoes

Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.

Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.

Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.

Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.

Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.