Chicken with Quick Sweet and Salty Pan Sauce

This is a really super quick and easy meal with lots of flavor and minimum fuss. I served it with steamed string beans, to get some veg in and a bit of green on the plate. Serves two. (FYI- 9 WW points for 1 cup of pasta with half the chicken and sauce.)

Chicken with Quick Sweet and Salty Pan Sauce

1 pound thinly sliced chicken breast
2 anchovy fillets
1 clove garlic, peeled and slightly smashed, but left whole
1 Tbsp sultanas (golden raisins)
6 oil cured olives, pitted and coarsely chopped
1/2 tsp raw sugar
1 cup stock (beef, veg, or chicken-- your choice)
6 ounces capellini
1 tsp

• Bring a pot of salted water to a boil for the capellini. Cook according to time on box (usually three minutes).
  
• Meanwhile, heat a large saute pan over a medium high flame. Add garlic, and saute chicken a few minutes on each side, until slightly browned and cooked through. Remove chicken from pan and set aside.
• Add anchovy fillets to pan, stirring with a wooden spoon until anchovies are dissolved.
• Reduce heat to low and add broth, sultanas, olives, and sugar. Let it cook and mingle for a few moments, and then...
• Plop the pasta straight from the pot into the sauce. Add chicken back to the pan, and let it all cook together for a minute or two.
• Plate and serve. Enjoy!