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Chicken Orzo Skillet Recipe

Photo by: Taste of Home

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"As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children. I combined two recipes to come up with this family favorite," pens Kathleen Farrell of Rochester, New York.

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 teaspoons Crisco® Pure Olive Oil, divided
3 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 package (16 ounces) frozen broccoli florets, thawed

Directions

Cook orzo according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken 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. Yield: 6 servings.

Nutrition Facts: 1-1/2 cups equals 342 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 589 mg sodium, 49 g carbohydrate, 7 g fiber, 25 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 very lean meat, 1/2 fat.

Chicken Orzo Skillet published in Light & Tasty August/September 2006, p57

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