Chicken Orzo Skil­let

Simple & Delicious - - ON THE MENU -

As a busy home­maker with a home-based busi­ness, I try to make quick din­ners that are healthy for my hus­band and chil­dren. I com­bined two de­li­cious recipes to come up with this fast fam­ily fa­vorite. —Kath­leen Far­rell, Rochester, NY

Takes: 30 min. Makes: 6 serv­ings

1 cup un­cooked orzo pasta 1 lb. bone­less skin­less chicken breasts, cubed 3 tsp. olive oil, di­vided 3 gar­lic cloves, minced 2 cans (14¹ ₂ oz. each) stewed toma­toes, cut up 1 can (15 oz.) can­nellini beans, rinsed and drained

1¹ ₂ tsp. Ital­ian sea­son­ing

¹ ₂ tsp. salt 1 pkg. (16 oz.) frozen broc­coli flo­rets, thawed

1. Cook orzo ac­cord­ing to the pack­age di­rec­tions. Mean­while, in a large non­stick skil­let, cook chicken in 2 tsp. oil un­til no longer pink, 6-7 min­utes. Re­move and keep warm.

2. In the same skil­let, cook the gar­lic in re­main­ing oil for 1 minute or un­til ten­der. Stir in toma­toes, beans, Ital­ian sea­son­ing and salt. Bring to a boil. Stir in broc­coli and chicken; heat through. Drain orzo; stir into chicken mix­ture.

1¹ ₂ CUPS 342 cal., 5g fat (1g sat. fat), 42mg chol., 589mg sod., 49g carb.

(9g sug­ars, 7g fiber), 25g pro.

DI­A­BETIC EX­CHANGES 3 veg­etable, 2 starch, 2 lean meat, ¹₂ fat.

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