Chicken And Orzo Supper

Portions:4
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Ingrediënten

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts cut into ½- to ¾-inch pieces
  • 1 clove garlic finely chopped
  • 1¾ cups chicken broth from 32-oz carton
  • 1 cup uncooked orzo or rosamarina pasta 6 oz
  • 1 can Italian-style stewed tomatoes undrained
  • 1 medium zucchini cut lengthwise in half, then crosswise into slices (2 cups)
  • 2 tablespoons shredded Parmesan cheese

Instructies

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Add chicken and garlic; cook 4 to 6 minutes, stirring frequently, until chicken is browned.
  • Stir in broth and orzo.
  • Heat to boiling.
  • Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until orzo is tender and most of 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 and chicken is no longer pink.
  • Sprinkle with cheese.

Notes / Tips / Wine Advice:

Quick Variation:

For a change of pace and a little stronger cheese flavor, substitute shredded Asiago cheese for the Parmesan. Look for it in containers or packages near the other cheeses.

Nutritional Information

Calories: 350 kcal
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Recipe Category Cheese / Chicken / One Pot Dinner
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