In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.