A family favorite made easier by cooking everything, including the pasta, all in one skillet. Broth makes the sauce just the right consistency to simmer pasta to al dente perfection. Not only is this recipe easy and delicious, clean-up is a breeze.
cost per recipe: $10.71
The price is determined by the national average.
pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
tablespoon vegetable oil
small green pepper, cut into 2-inch strips (about 1 cup)
medium onion, cut into wedges
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon dried oregano leaves, crushed
teaspoon garlic powder
can (14.5 ounces) crushed tomatoes
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.