Thursday, December 10, 2009

Chicken Orzo Skillet

This recipe is from Taste of Home's Healthy Cooking Recipe Cards.  This was my first time working with orzo pasta and I was truly unsure of how it was going to turn out.  This was definitely a favorite for the family and made great leftovers!



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.

6 Servings

My Additions
A few additions I made to the dish as I cooked:
Add shredded parmesan cheese on top.
Add onion salt and pepper to taste.
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