2 teaspoons olive oil
3/4 pound skinless boneless chicken breast -- cut into 2" 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.