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.