Spanish Chicken with Pasta

1 teaspoon olive oil
1 pound boneless chicken breasts, cubed
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped red or green bell pepper
2 celery ribs, sliced
1 teaspoon chili powder
1 can (14.5 ounces) diced tomatoes
2 cups chicken broth
2 cups elbow macaroni or small shell pasta

In a large skillet heat olive oil over medium-high heat; add chicken. Cook and stir for 3 minutes, or until chicken is lightly browned. Add onion and garlic; cook and stir 2 minutes. Add bell pepper, celery, chili powder, tomatoes and chicken broth; bring to a boil. Add pasta and cook, stirring occasionally, for 15 minutes or until pasta is cooked. Serves 4.