4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless, thin-sliced chicken breast cutlets (4 ounces each)
Salt and black pepper
6 garlic cloves, minced
1 can (28 ounces) plum tomatoes, chopped
1/2 cup kalamata olives, pitted and chopped
2 tablespoons capers, drained
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
8 ounces whole-wheat pasta

1. Preheat oven to 250°F. Warm 2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot.

2. Season cutlets with salt and pepper; add to hot pan and cook 2 minutes, until browned.

3. Flip; cook 30 seconds. Transfer cutlets to a baking sheet; cover with foil and place in oven to keep warm.

4. Add remaining 2 teaspoons of oil to the same skillet over medium heat. Add garlic and cook 10 seconds, stirring.

5. Add tomatoes, olives, capers, and pepper flakes and bring to a simmer. Cook 5 minutes, until slightly thickened, stirring to break up tomatoes.

6. Stir in lemon juice and basil.

7. Meanwhile, cook pasta according to package directions; drain.

8. Toss with tomato sauce; serve with cutlets.

Sometimes making your own tomato sauce takes only minutes longer than warming a prepared sauce — yet the result is so much more delicious. This succulent meal of chicken, olive-caper tomato sauce, and pasta will satisfy the whole family.