Ingredients

• 2 lbs chicken parts
• 1 1/2 cups all-purpose flour
• 1 tablespoon vegetable oil
• 2 cups v 8 vegetable juice (regular or low-sodium)
• 1 teaspoon dried oregano leaves, crushed
• 1/4 teaspoon garlic powder or 2 garlic cloves, minced
• 1 medium green pepper, cut into 1-inch pieces (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Instructions

1. Coat chicken with the flour.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in 2 batches until it's well browned on both sides. Remove the chicken from the skillet. Pour off any fat.

3. Return chicken to the pan.

4. Add the vegetable juice, oregano, garlic powder, pepper and onion to the skillet and heat to a boil. Cover and cook for 30 minutes or until the chicken is cooked through. Serve with the pasta.

5. SERVING SUGGESTION: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve watermelon slices.