1 T. vegetable oil
8 boneless, skinless chicken thighs or 4 breasts
1 3/4 cups chicken stock
1 t. dried oregano leaves crushed
1 t. garlic powder
1 can (14.5oz) diced tomatoes
1 small green pepper, cut in 2" strips (about 1 cup)
1 med. onion, cut in wedges
1/4 t. ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta
Heat the oil in skillet over medium-high heat. Add the chicken and cook 10 mins or until well-browned on both sides. Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion, and black pepper in the skillet. Heat to a boil. Stir in pasta. Reduce heat to low. Cover and cook 15 mins. or until pasta is tender.
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