> 8 oz whole wheat spaghetti
> 1 lb chicken breast tenderloins
> ½ tsp garlic powder
> 1 tsp Italian seasoning
> 1 tbsp olive oil
> 1 (7 – 9 oz) jar caponata
> 1 (15 oz) can fire roasted diced tomatoes
Prepare the pasta according to package directions until al dente, and drain.
Slice the tenderloins into 1-inch strips and season with the garlic powder and Italian seasoning. Heat oil in a nonstick skillet over medium-high heat and add the chicken. Cook for 8 min. or until golden brown on both sides, flipping once.
Add the caponata and tomatoes to the pan with the chicken. Reduce heat to medium and simmer for 5 min. Toss pasta with the chicken sauce. Divide among 4 bowls.
Serve with chopped fresh basil and Parmesan cheese.