Provencal Chicken Strips 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.