Classic pasta puttanesca with olives, capers, whole wheat pasta and sautéed chicken.
Heat the olive oil in a large pan over medium high heat. Bring a pot of salted water to a boil.
Cook the pasta according to package directions.
While the pasta is cooking, season the chicken with salt and pepper and add it to the pan.
Add the onion to the pan.
Cook for 5-7 minutes or until golden brown and cooked through.
Add the garlic and cook for 30 seconds.
Add the olives, capers and marinara sauce to the pan and bring to a simmer.
Drain the pasta and add it to the chicken mixture; toss to coat.
Sprinkle with parsley and serve.