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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1 cup uncooked orzo pasta |
1 pound boneless skinless chicken breasts, cubed |
3 teaspoons 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:
1. 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.
2. In the same skillet, cook garlic in remaining oil for 1 minute or 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.
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