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Sautéed Italian Chicken With Capers



Quick and easy


Prep Time:

10 minutes

Cook Time:

15 minutes


4 servings


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 (cut 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 and keep warm.

Combine 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.

Heat 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.

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 chicken with sauce over Medium heat 5 minutes. Serve the chicken with capers over the hot whole wheat pasta.
Nutritional Information
No Nutritional Information Available

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