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Spanish Chicken with Pasta

1 teaspoon olive oil 
1 pound boneless chicken breasts, cubed 
1 clove garlic, minced 
1/2 cup chopped onion 
1/2 cup chopped red or green bell pepper 
2 celery ribs, sliced 
1 teaspoon chili powder 
1 can (14.5 ounces) diced tomatoes 
2 cups chicken broth 
2 cups elbow macaroni or small shell pasta

In a large skillet heat olive oil over medium-high heat; add chicken. Cook and stir for 3 minutes, or until chicken is lightly browned. Add onion and garlic; cook and stir 2 minutes. Add bell pepper, celery, chili powder, tomatoes and chicken broth; bring to a boil. Add pasta and cook, stirring occasionally, for 15 minutes or until pasta is cooked. Serves 4