2 teaspoons olive oil
3/4 pound skinless boneless chicken breast, cut into 2-inch pieces
6 scallions, sliced
2 cloves garlic, minced
6 -8 plum tomatoes, chopped
2 tablespoons parsley, chopped
1 tablespoon capers, rinsed and drained
1 teaspoon red wine vinegar
1/4 teaspoon dried rosemary, crumbled
3 cups hot cooked wide noodles

In a large nonstick skillet, heat the oil. Saute the chicken, stirring constantly, 4 minutes. Add the scallions and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.

Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the noodles.

Serves 4. 5 WW points per serving.