Serves 4

Prep time 10 min.

Cook time 20 min.


1 Tbsp. olive oil

1 1/2 lbs. boneless, skinless chicken breast halves (4 small)

2 cans (14.5 oz. each) Del Monte® Vegetable and Bean Blends Country Style not drained

1 can (14.5 oz.) Del Monte® Petite Diced Tomatoes, not drained

1/2 cup uncooked elbow macaroni

1/2 tsp. dried oregano or 2 tsp. fresh oregano

1/4 tsp. dried rosemary, crushed or 1/2 tsp. chopped fresh rosemary

Shredded Parmesan cheese


  1. Heat oil in a deep 10-inch skillet over medium-high heat.  Add chicken and brown 3 minutes on each side.

  2. Push chicken to side of pan. Add vegetables, tomatoes, macaroni, oregano and rosemary; stir. Arrange chicken evenly in skillet.

  3. Bring to a simmer over medium-high heat. Cook 4 minutes; stir pasta and turn chicken over.  Cook 3 to 6 more minutes, stirring frequently, or until pasta is cooked and chicken is no longer pink inside and internal temperature reaches 165°F.  Serve with Parmesan cheese.

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