Spanish Chicken with Pasta

This is a really easy skillet chicken with tomatoes and other chopped vegetables, with pasta added to the skillet near the end of cooking time. I used ditalini in this dish, but macaroni, mini penne, or small shells could be used as well.

Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes

Ingredients:

1 teaspoon olive oil
1 1/2 pounds boneless chicken breasts, cubed, about 2 to 3 cups
1 large clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped red or green bell pepper
2 ribs celery, thinly sliced
1 1/2 teaspoons chili powder
1 teaspoon sweet paprika powder
dash cayenne, optional
2 cans (14.5 ounces each) diced tomatoes with their juice
2 cups chicken broth
2 cups elbow macaroni, ditalini or small shell pasta
salt and freshly ground black pepper, to taste

Instructions:

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, paprika, cayenne, tomatoes, and chicken broth; bring to a boil. Add pasta and cook, stirring occasionally, for 15 minutes or until pasta is cooked. Taste and add salt and pepper, as needed.

Serves 6

Calories per serving: 376
Fat per serving: 10.2g

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