1/4box (4 oz.) H-E-B Whole Wheat Spaghetti,
1 1/2 cupsCentral Market™ Organics Chicken Broth,
1teaspoonHill Country Fare Cornstarch,
1package (8 oz.) H-E-B Fully Fit™ Extra Lean Chicken Strips (cut in half),
1/2 teaspoonH-E-B Ground Black Pepper,
1 1/2 TablespoonsH-E-B Extra Virgin Olive Oil,
2H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped,
1Tablespoonsfresh rosemary leaves, chopped,
2ripe tomatoes, chopped coarsely,
1Prepare the whole wheat pasta according to package directions, drain and keep warm.
2Combine the chicken broth and cornstarch in a small bowl and stir to dissolve. Combine the chicken strips, pepper and 1 Tablespoon olive oil in a zipper bag and turn over to coat all ingredients.
3Heat a large skillet over Medium-High heat for 3 minutes. Add the seasoned chicken strips to the skillet and stir-fry for 3 minutes or until completely cooked.
4Remove 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.
5Add the coarse chopped tomato, capers and chicken broth to the skillet and bring to a boil. Add the chicken to the skillet and simmer chicken with sauce over Medium heat 5 minutes. Serve the chicken with capers over the hot whole wheat pasta.
No Nutritional Information Available