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Prep Time: 5 Minutes Cook Time: 27 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Easy delicious one skillet meal using common ingredients. I have doubled recipe using a very large deep skillet and cutting up chicken into slightly smaller pieces to fit. It pays to get high quality chicken broth if possible. Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breast halves (about 1 1/4 pounds) |
1 (14 ounce) can chicken broth |
1 cup water |
1 cup uncooked orzo pasta, pasta (or rosamarina, 6 ounces) |
1 (1 lb) bag frozen baby whole carrot, green beans and yellow beans (or other combination) |
3 tablespoons caesar salad dressing |
1/8 teaspoon fresh coarse ground black pepper |
Directions:
1. Heat oil in 10- inch skillet over medium high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Romove chicken from skillet; keep warm.
2. Add broth and water to skillet; Heat to boiling. Stir in pasta; Heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables and dressing. Add chicken. Sprinkle with pepper.
3. Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when center of thickest pieces are cut.
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