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Chicken and Orzo Skillet Supper |
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Yields 4 servings, 1 cup each
Ingredients:
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into half inch pieces
1 clove of garlic, finely chopped
1 ¾ cups chicken broth
1 cup uncooked orzo
1 can Italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices
2 tablespoons shredded parmesan cheese
Instructions:
- In a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
- Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.
- Author: www.bettycrocker.com
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