Cooking Directions

• Coat the chicken with the flour.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.

Ingredients

• 2 pounds chicken parts
• 0.25 cup all-purpose flour
• 1 tablespoon vegetable oil
• 2 cups V8® 100% Vegetable Juice
• 1 teaspoon dried oregano leaves, crushed
• 0.25 teaspoon garlic powderor 2 small cloves garlic, minced
• 1 medium green pepper, cut into 1-inch pieces (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 3 cups cooked rotini (spiral) pasta, without salt and drained