Chicken Cacciatore & Pasta Skillet

Campbell's Chicken Cacciatore & Pasta Skillet Recipe

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!

At a glance

Prep

10 min.

Total

40 min.

Serves

4

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

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
14 1/2 ounces (1 can) diced tomatoes
1 small green bell pepper, (about 1 cup)
1 medium onion, cut into wedges
1/4 teaspoon black pepper
1/2 of a 1-pound package uncooked medium shell shaped pasta (about 2 1/2 cups)

How to Make It

  • 1

    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.

  • 2

    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.

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  • 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.
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