Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 3/4 cups Swanson® Chicken Stock
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon garlic powder
• 1 (14.5 ounce) can diced tomatoes
• 1 small green pepper, cut into 2-inch long strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon ground black pepper
• 2 1/2 cups uncooked medium shell-shaped pasta

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Instructions

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.
2. Stir the stock, 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.