Chicken Orzo Skillet
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.