Sautéed Italian Chicken With Capers
1/4 box (4 oz.) H-E-B Whole Wheat Spaghetti
1 1/2 cups Central Market™ Organics Chicken Broth
1 teaspoon Hill Country Fare Cornstarch
1 package (8 oz.) H-E-B Fully Fit™ Extra Lean Chicken Strips (c
ut in half)
1/2 teaspoon H-E-B Ground Black Pepper
1 1/2 Tablespoons H-E-B Extra Virgin Olive Oil
2 H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped
1 Tablespoons fresh rosemary leaves, chopped
2 ripe tomatoes, chopped coarsely
2 Tablespoons capers
Prepare the whole wheat pasta according to package directions, drain a
nd keep warm.
Combine the chicken broth and cornstarch in a small bowl and stir to d
issolve. Combine the chicken strips, pepper and 1 Tablespoon olive oil
in a zipper bag and turn over to coat all ingredients.
Heat a large skillet over Medium-High heat for 3 minutes. Add the seas
oned chicken strips to the skillet and stir-fry for 3 minutes or until
Remove the chicken from the skillet. Reduce the heat to medium and add
the remaining Tablespoon of olive oil, garlic and rosemary; stir-fry
over medium heat for 30 seconds.
Add the coarse chopped tomato, capers and chicken broth to the skillet
and bring to a boil. Add the chicken to the skillet and simmer chicke
n with sauce over Medium heat 5 minutes. Serve the chicken with capers
over the hot whole wheat pasta.
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