Southwestern Chicken with Orzo
I love this recipe. 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! —Tanya Riehle, Cresco, Iowa
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 ranch salad dressing
- 2 teaspoons chili powder
- 1/2 teaspoon minced garlic
- 1/2 cup shredded cheddar cheese
- 1 cup sour cream
Text Ingredients 
