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Southwestern Chicken with Orzo

Southwestern Chicken with Orzo
I love this recipe,” writes Tanya Riehle from Cresco, Iowa. “It’s wonderful as a hot meal and also makes for great leftovers. I use it cold the next day in a wrap or hot as dip with corn chips!”
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup chopped onion
  • 2 teaspoons canola oil
  • 1-1/2 cups uncooked orzo pasta
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/2 cup salsa
  • 1/4 cup Hidden Valley® Ranch
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  • 2 teaspoons chili powder
  • 1/2 teaspoon minced garlic
  • 1/2 cup shredded cheddar cheese
  • 1 cup (8 ounces) sour cream

Directions

  • In a large skillet over medium heat, cook the chicken, zucchini, red
  • pepper and onion in oil for 6-8 minutes or until meat is no longer
  • pink, stirring occasionally. Meanwhile, cook the orzo according to
  • package directions.
  • Stir the beans, corn, salsa, salad dressing, chili powder and garlic
  • into chicken mixture. Bring to a boil. Reduce heat; cover and simmer
  • for 5 minutes, stirring occasionally. Stir in cheese until slightly
© Taste of Home 2013

2 of 2

Southwestern Chicken with Orzo (continued)

Directions (continued)

  • melted. Remove from the heat; whisk in sour cream until smooth.
  • Drain orzo; serve with chicken mixture. Yield: 4 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013