Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.
Remove the vegetables; set aside.
To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.
In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.
Add to the chicken and cook, stirring, until slightly thickened.
Stir in the capers and reserved vegetables; heat through.
Serve over capellini or other thin pasta. Garnish with chopped
parsley.
