Skillet Chicken Mac and Cheese
1 pound boneless skinless chicken breast, cut into 1-inch cubes
1 teaspoon olive oil
1 (8 ounce) package elbow macaroni
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can (14 1/2 ounce) Italian stewed tomatoes
1/2 cup mild cheddar cheese
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In a large skillet, cook chicken in oil over medium-high heat until no longer pink.
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Add the macaroni, broth, zucchini, onion and oregano to the chicken in the skillet.
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Bring to a boil. Reduce heat, cover and simmer for 7 to 8 minutes or until pasta is tender, stirring occasionally.
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Stir in tomatoes and cheddar cheese.
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Cook and stir for 3 to 4 minutes or until heated through. Makes 6 servings.