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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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 melted. Remove from the heat; whisk in sour cream until smooth. Drain orzo; serve with chicken mixture.
Nutrition Facts
1-3/4 cups: 760 calories, 28g fat (12g saturated fat), 104mg cholesterol, 609mg sodium, 84g carbohydrate (9g sugars, 8g fiber), 38g protein.

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