Mac and Cheese Chicken Skillet

1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 teaspoon olive oil
1 package macaroni and cheese dinner mix
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can Italian stewed tomatoes (14oz)

In a large skillet, cook the chicken in oil until no longer pink.

Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally.

Stir in the tomatoes and the contents of the reserved cheese packet. Cover and stir for 3-4 minutes until heated through.

Side Note: I used red and green peppers instead of zucchini because I didn't have any. It was very good and my husband preferred the peppers to zucchini.