Ingredients:
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 3/4 cups Swanson® Chicken Stock
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon garlic powder
- 1 (14.5 ounce) can diced tomatoes
- 1 small green pepper, cut into 2-inch long strips
- 1 medium onion, cut into wedges
- 1/4 teaspoon ground black pepper
- 2 1/2 cups uncooked medium shell-shaped pasta
Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
- Stir the stock, 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
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