Ingredients
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8 oz whole wheat spaghetti
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1 lb chicken breast tenderloins
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½ tsp garlic powder
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1 tsp Italian seasoning
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1 tbsp olive oil
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1 (7 – 9 oz) jar caponata
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1 (15 oz) can fire roasted diced tomatoes
Steps
1
Prepare the pasta according to package directions until al dente, and drain.
2
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.
3
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.
Tips
Serve with chopped fresh basil and Parmesan cheese.
