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Nutrition Facts
Serving Size 231 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 560 mg 23%
Total Carbohydrate 25 g 8%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 23 g
Vitamin A 8% Iron 6%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sautéed Italian Chicken With Capers

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

4 Oz H-E-B Whole Wheat Spaghetti
1 1/2 cup(s) H-E-B Reduced Sodium Chicken Broth
1 Tsp Hill Country Fare Corn Starch
8 Oz H-E-B Fully Cooked Fully Fit Chicken Breasts, thawed & cut in half
1/2 Tsp H-E-B Black Pepper
1 1/2 Tbsp H-E-B Extra Virgin Olive Oil
2 H-E-B Peeled Garlic, chopped
1 Tbsp fresh rosemary leaves, chopped
1 tomato, chopped coarsely
2 Tbsp Reese Nonpar Capers, drained
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Prepare pasta according to package directions, drain and keep warm.
Combine chicken broth and cornstarch in a small bowl, and stir to dissolve.
Coat chicken strips in pepper and 1 tablespoon olive oil in a zipper bag.
Heat a large skillet over medium-high heat 3 minutes; add seasoned chicken strips to skillet, and stir-fry 3 minutes until completely cooked.
Remove chicken from skillet, reduce heat to medium and add remaining tablespoon of olive oil, garlic and rosemary; stir-fry over medium heat 30 seconds.
Add tomato, capers and chicken broth to skillet and bring to boil; add chicken and simmer over medium heat 5 minutes; serve chicken with capers over pasta.



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