SKILLET CHICKEN MAC AND CHEESE RECIPE

INGREDIENTS

• 1 pound boneless skinless chicken breast, cut into 1-inch cubes
• 1 teaspoon olive oil
• 1 (8 ounce) package elbow macaroni
• 2 ½ cups chicken broth
• 1 cup chopped zucchini
• ½ cup chopped onion
• 1 teaspoon dried oregano
• 1 can (14½ ounce) Italian stewed tomatoes
• ½ cup mild cheddar cheese

DIRECTION

• In a large skillet, heat the oil over medium high heat and cook chicken until no longer pink.
• Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet and stir.
• Bring to a boil.  Reduce the heat, cover the skillet and let it simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
• Add tomatoes and cheddar cheese in the skillet.
• Cook and mix well for 3 to 4 minutes or until heated through. 
• Makes 6 servings.