• 1 tablespoon Dierbergs olive oil
• 1½ pounds boneless, skinless chicken breast halves, cut into bite-size pieces
• 2 teaspoons Italian herb seasoning
• 2 cloves garlic, minced
• ¼ cup Dierbergs flour
• 1 can (14.5 ounces) reduced-sodium chicken broth
• ¼ cup dry white wine
• 1 tablespoon grated lemon peel
• ¼ cup fresh lemon juice
• 1 bottle (3.5 ounces) capers, rinsed and drained (⅓ cup)
• 1 box (16 ounces) Dierbergs penne pasta, cooked according to package directions
• ¼ cup chopped fresh parsley

In large skillet, heat olive oil over medium-high heat. Add chicken, Italian seasoning, and garlic; cook stirring occasionally until browned on all sides, about 5 to 6 minutes.

 

Stir in flour; cook stirring occasionally for 1 minute. Whisk in broth, wine, lemon peel, and lemon juice; cook until mixture thickens, about 1 minute. Stir in capers.

 

Add cooked pasta and parsley; toss until well mixed.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 355
Cholesterol: 62 mg
Fat: 5 g
Sodium: 287 mg
Carbohydrates: 47 g
Protein: 28 g
Fiber:
Saturated Fat: N/A