Categories: Easy Dinners

Ingredients

• 1 lb boneless skinless chicken breast, cut up
• 1 tsp. olive oil
• 1 8 oz package elbow macaroni
• 2 1/2 c. chicken broth
• 1 c. zucchini, chopped
• 1/2 c. chopped onion
• 1 tsp. dried oregano
• 1 can (14.5 oz) Italian stewed tomatoes
• 1/2 to 1 c. shredded mild cheddar cheese

Directions

1. In large skillet, cook chicken in oil over med-high heat until no longer pink in the center.

2. Add macaroni, broth, zucchini, onion and oregano to chicken in the skillet.

3. Bring to a boil. Reduce heat, cover and simmer 7 to 8 minutes until pasta is tender, stirring occasionally.

4. Stir in tomatoes and cheddar cheese.

5. Cook and stir for 3 to 4 minutes or until heated through.

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