Spanish Chicken with Pasta 1 teaspoon olive oil  1 pound boneless chicken breasts, cubed  1 clove garlic, minced  1/2 cup chopped onion  1/2 cup chopped red or green bell pepper  2 celery ribs, sliced  1 teaspoon chili powder  1 can (14.5 ounces) diced tomatoes  2 cups chicken broth  2 cups elbow macaroni or small shell pasta In a large skillet heat olive oil over medium-high heat; add chicken. Cook and stir for 3 minutes, or until chicken is lightly browned. Add onion and garlic; cook and stir 2 minutes. Add bell pepper, celery, chili powder, tomatoes and chicken broth; bring to a boil. Add pasta and cook, stirring occasionally, for 15 minutes or until pasta is cooked. Serves 4