Charlotte’s Kitchen

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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