Recipe Friday: Skillet Chicken Cacciatore with Pasta

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves
1 3/4 cups chicken stock
1 tsp. dried oregano leaves, crushed
1 tsp. garlic powder
1 can (14.5 ounces) diced tomatoes
1 small green pepper, cut into 2-inch-long strips (about 1 cup)
1/2 cup sliced button mushrooms
1 medium onion, cut into wedges
1/4 tsp. ground black pepper
2 1/2 cups uncooked medium shell-shaped pasta

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion, mushrooms and black pepper in the skillet and heat to a boil. Stir in the pasta.

Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender.

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