Ingredients
1 tsp. extra-virgin olive oil, plus more for drizzling
1 lb. chicken breast
kosher salt
3 cloves garlic, minced
1 c. diced onion
2 celery stalks, cut into 1/4" slices
1 c. diced red bell pepper
1 tbsp. cajun seasoning (without salt)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1 tbsp. fresh lemon juice
32 oz. Swanson Chicken Broth
1 c. pasta rings or small pasta shape
1/4 c. Freshly Chopped Parsley
Preparation
Step 1In a large pot over medium-high heat, warm olive oil. Season chicken with salt and cook until golden brown all over, 5 minutes per side. Transfer to a plate to cool, then chop into 1/2" cubes and set aside with any leftover drippings.
Step 2Return pot to medium heat and add a drizzle of olive oil, garlic, and onions. Cook until softened, 4 to 5 minutes. Add celery, red bell pepper, Cajun seasoning, garlic powder, onion powder, paprika and salt and cook, 3 to 4 minutes. Add lemon juice, broth, and 1/2 cup water and bring to a boil. Add pasta and cook according to package instructions.
Step 3Stir in chicken with leftover juices and parsley and heat until warmed through. Serve immediately.
