V8 CHICKEN ITALIANO

V8 CHICKEN ITALIANO

2-lbs. chicken parts
¼-cup all-purpose flour
1 tbsp. vegetable oil
2 cups V8 100% Vegetable Juice
1 tsp. dried oregano, crushed ¼ tsp. garlic powder or 2 cloves garlic, minced
1 medium green pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, chopped (about ½ cup)
4 cups hot cooked corkscrew-shaped pasta (about 8-oz. dry), cooked without salt

Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook in two batches until it’s well browned on both 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.