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


10 min.


40 min.



Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

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
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)

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.

Full Screen View

Recipe Nutritional Information

Made With

Swanson Chicken Broth Swanson Chicken Stock


446 450


8g 8g


1g 1g


85mg 83mg


585mg 432mg


52g 52g


5g 5g


40g 41g


10%DV 10%DV


39%DV 39%DV


6%DV 6%DV


20%DV 20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes