16 oz whole wheat pasta (type, of your choice)
1 tbsp EVOO (extra virgin Olive Oil)
3 cloves of garlic, pressed
1 medium onion, peeled and chopped
2 stalks celery, trimmed and chopped
3 zucchini, chopped
1/4 red pepper flakes
784g can of tomato puree
1 large fresh tomato sliced
2 tbsp sun dried tomatoes
pepper for flavor
2 tbsp fresh chopped basil
2 tbsp fresh chopped oregano
8 oz chicken breast (cooked)
1/2 cup pitted black Kalamata olives
2 tsp Capers

-Bring 8 cups of water to a boil in a large sauce pan. Put a little olive oil and salt into the boiling water. Drop te pasta noodles in the water and cook al dente or according to package instructions.

-Place the olive oil in a oven and heat over medium heat. Add garlic, onions, celery, zucchini, fresh tomato, and red pepper flakes. Saute for 10 miutes or until vegetales become soft. Add tomatoes, pepper, sun dried tomatoes, and herbs. Add chicken, black olives and capers. Let mixture heat through on low for 10 minutes and serve over pasta.