Spanish Chicken with Pasta

Updated March 07, 2019

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 pasta in this dish, but macaroni, mini penne, or small shells could be used as well.
See Also: Instant Pot General Tso's Chicken
Instant Pot Shredded Taco-Seasoned Chicken

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 (14.5-ounce) cans diced tomatoes (with their juice)
2 cups chicken broth
2 cups elbow macaroni (or ditalini or small shell pasta)
Kosher 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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Spanish Chicken with Pasta