The pasta cooks in the same skillet along with the chicken, veggies and a simmering tomato sauce...what could be better? It's tasty and clean up's a breeze!
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 teaspoon dried oregano leaves, crushed
1 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes
1 small green pepper, cut into 2-inch-long strips (about 1 cup)
1 medium onion, cut into wedges
1/4 teaspoon ground black pepper
1/2 of a 1-pound package uncooked medium shell-shaped pasta (about 2 1/2 cups)
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the broth, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.