1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 jar (3 oz.) small capers
1 jar Bertolli® Flavored with Italian Sausage Garlic & Romano Sauce
8 ounces penne pasta, cooked and drained
2 Tbsp. finely chopped fresh parsley leaves
Heat Olive Oil in 12-inch skillet over medium-high heat and brown chicken, turning occasionally, about 5 minutes. Stir in capers and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. Serve over hot penne and sprinkle with parsley.