Chicken Orzo Skillet
1 cup uncooked orzo pasta
1 pound boneless, skinless chicken breasts, cubed
3 teaspoons olive oil, divided
3 garlic cloves, minced
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15oz) white kidney or cannellini beans, rinsed and drained
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 package (16oz)frozen broccoli florets
Cook orzo according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chikcen in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm.
In the same skillet, cook garlic in remaining oil until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.
A few additions I made to the dish as I cooked:
Add shredded parmesan cheese on top.
Add onion salt and pepper to taste.