CHICKEN AND PASTA PUTTANESCA

1 tablespoon olive or vegetable oil
3 cloves garlic, minced
1 (26 oz.) jar Ragu Light Tomato and Herb Pasta Sauce
1/2 cup sliced pitted ripe olives
1/4 cup dry white wine (or reduced sodium chicken)
1 tablespoon capers (optional)
1/2 teaspoon crushed red pepper flakes
2 cups chopped cooked chicken
8 oz. spaghetti or thin spaghetti, uncooked
Grated Parmesan cheese (optional, for serving)

In medium saucepan over medium heat, heat oil; add garlic. Cook 1 minute, stirring constantly.

Stir in pasta sauce, olives, wine, capers and red pepper. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Stir in chicken.

Meanwhile, cook pasta according to package directions; drain.

Toss hot pasta and sauce; sprinkle with cheese, if desired.

Makes 8 servings (about 1 cup each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995