Chicken Puttanesca

From Pat Barger’s Queen Anne CK, adapted from Cooking Light, Aug 07.
Cut 4 1/2 lb of skinless, boneless chicken breasts or thighs in 1 inch cubes.
Heat 2 T olive oil in a non stick skillet over medium-high heat. Add chicken to pan and sprinkle with 1/2 t salt. Cook 5 minutes stirring occasionally until lightly browned.
Stir in 6 c tomato-basil marinara sauce, 3/4 c coarsely chopped kalamata olives, 3 T capers and
3/4  t crushed red pepper. Bring to simmer for 5 minutes or until the chicken is fully cooked, stirring frequently.
To freeze, cool, portion into 12 ziploc bags. To serve thaw in frig or MW. Heat gently until hot. Serve over angel hair or other fine  pasta. Garnish each serving with 1 T parmesan.
Makes 12 servings