Ingredients

• 1-pound boneless, skinless chicken breasts
• 1 tablespoon oil
• 1 large onion, chopped
• 1-1/4 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 can (14.5-ounces) diced tomatoes, undrained – no-salt added
• 1 can (8-ounces) tomato sauce – no-salt added
• 1 cup fresh or frozen corn
• 1/2 cup water
• 2/3 cup uncooked elbow macaroni
• 1/2 cup shredded cheddar cheese

Instructions

1. Slice chicken into one inch pieces.
2. In a large nonstick skillet, heat oil on medium high heat.  Add chicken and onion and cook, stirring occasionally,  until chicken is no longer pink, 5 to 7 minutes.
3. Stir in seasonings, tomatoes, tomato sauce, corn and water.  Bring to a boil, and add macaroni.
4. Reduce heat and simmer, covered, stirring occasionally, until macaroni is tender, 15 to 20 minutes.
5. Top with cheese and serve.