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.