Ingredients:

• 2 pounds of chicken tenderloin(tenders)
• salt and pepper
• 2 tablespoons Filippo Berio Olive Oil
• 3/4 cup Sunsweet Orange or Lemon
• Essence Pitted Prunes
• 1/2 cup dry white wine
• 1/4 cup capers, drained
• 1/2 cup large green Laura Lynn olives
• 3 large garlic cloves, chopped
• 1 1/2 teaspoon dried rosemary, crumbled
• 1 teaspoon dried oregano
• 1 1/2 pound of dry linguini

Directions:

Season chicken pieces with salt and pepper. In a large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. While chicken is cooking, boil water and prepare linguini according to directions. Serve chicken and sauce over hot pasta.

Nutrients per serving:

About 458 calories; Protein 31gms; Carbohydrates 60 gms; Fat 10 GMs; Cholesterol 76 GMs; Sodium 371 GMs; Dietary fiber 3 GMs; Iron 4 mg.