ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Cacciatore & Pasta

Yield 4 servings
Swanson® Chicken Stock creates a flavorful simmering tomato sauce that seasons the chicken, vegetables and pasta shells in this complete skillet supper.

Ingredients

  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breasts halves or 8 skinless, boneless chicken thighs
  • 1 3/4 cups Swanson® Chicken Stock
  • 1 teaspoon dried oregano leaves, crushed
  • 1 teaspoon garlic powder
  • 1 can (about 14 1/2 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
  • 2 1/2 cups uncooked medium shell-shaped pasta

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 it's well browned on both sides.

    Stir the stock, oregano, garlic powder, tomatoes, greeen 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.