Pasta Puttanesca w Chicken Basil

Ingredients

• For the Pasta Puttanesca
• 1 pound linguine fini or brown rice pasta (I like Pastariso)
• 6 large garlic cloves – crushed
• 3 teaspoons smashed anchovies packed in oil – chopped then smashed to make rough paste
• 3/4 teaspoon hot red pepper flakes
• 1-14 ounces can whole tomatoes
• 14 ounces “candied” tomatoes (see recipe below)
• ¾ cup pitted olives (we used a mix of green, Kalamata & Morrocan)
• 3 tablespoons capers drained – or capers packed in salt (rinsed – or if you like salty – not rinsed...)
• 1/4 teaspoon raw sugar or agave
• ½ cup white wine
• 1/3 cup olive oil
• 1 cup organic basil – chopped
• 4 chicken breasts – chopped into 2” chunks
• For the Candied Tomatoes (Adapted from Suzane Somers cookbook):
• 10-12 tomatoes (any kind but cherry)
• olive oil
• salt

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