October 31, 2003 recipe from Chef Chris Manning:

Chicken w/Orzo Pasta Puttanesca

1 Tblsp extra virgin olive oil
¼ cup diced Spanish onion
¼ cup diced green bell pepper
¼ cup diced red bell pepper
1 clove garlic minced
1 Tblsp chopped anchovies
1 Tbslp capers
¼ cup sliced ripe olives
¼ cup sliced stuffed Spanish olives
¼ cup sliced, stuffed Spanish olive
¼ cup white wine (Chablis)
1 cup “morgias” Pasta Sauce
2 cups cooked diced chicken breast
1 ½ cups cooked Orzo pasta

Heat the oil in a 14” saute’ pan on medium to high heat. Add the onion and peppers and sauté 2-3 minutes. Add the garlic, anchovies, capers, and olives. Saute for 2-3 minutes longer and add the white wine. Let simmer for 2-3 minutes and add the pasta sauce, chicken and pasta. Let simmer for 3-4 minutes on low heat stirring occasionally. Garnish with Parmesean cheese.