Chicken And Orzo Supper
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.
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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