What You'll Need
1 1/4 pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
1 tablespoon vegetable oil
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) crushed tomatoes
1 small green pepper, cut into 2-inch strips (about 1 cup)
1 medium onion, cut into wedges
8 ounces (about 2 1/2 cups) uncooked medium shell shaped pasta
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the pepper and onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
Stir the broth, oregano, garlic powder and tomatoes in the skillet and heat to a boil. Stir in the pasta and return the chicken to the skillet. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender. Season to taste. Serve with grated Parmesan cheese, if desired.