Chicken Puttanesca with Fettuccine

Wow! Cooking Light got this one real right.  This was so quick and easy, the only real prep was chopping the olives, cutting the basil and trimming the chicken breasts.  Laura loved using the refrigerated Fettuccine which made the recipe extra quick.  The crushed red pepper gave it a nice kick and apparently aided in the naming of the dish...Google the translation on your own :)

Tonight's creation

After putting the chicken mixture on top of the pasta, garnish liberally with fresh parmesan and basil.  Speaking of basil, we have been fortunate this year to have a huge container of fresh basil at our disposal.  We use it in everything from eggs to pasta to quick lunch sandwiches.  Breakfast, lunch or dinner it is our go-to herb.  Very sweet and very tasty.

The pot o' gold

Very awesome!

Leftovers abound from yesterdays bounty of shrimp and pasta, as well as the wonderful Chicken Puttanesca tonight.  We shall not worry about going hungry this week.