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Chicken Puttanesca With Fettuccine

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main-dish low carb low fat nut free dinner italian


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8 ounces uncooked refrigerated fresh fettuccine

2 teaspoons olive oil

4 (6-ounce) skinless, boneless chicken breast halves

2 cups tomato-basil pasta sauce (such as Muir Glen Organic)

1/4 cup pitted and coarsely chopped kalamata olives

2 teaspoons capers

1/4 teaspoon crushed red pepper

1/4 cup (1 ounce) shaved fresh Parmesan cheese

Chopped fresh basil or basil sprigs (optional)

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