Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Chicken Orzo Skillet




Source of Recipe


nanamitchem






List of Ingredients



• 1 cup uncooked Orzo pasta
  
• 1 pound boneless skinless chicken breasts, cubed
  
• 3 teaspoons olive oil, divided
  
• 3 garlic cloves, minced
  
• 2 (14 1/2 ounce) cans stewed tomatoes, cut up
  
• 1 can Cannellini beans, rinsed and drained
  
• 1 1/2 teaspoons Italian seasoning
  
• 1/2 teaspoon salt
  
• 1 (16 ounce) package frozen broccoli florets, thawed
  






Instructions



1. Cook Orzo according to package directions. Meanwhile, in a large skillet coated with nonstick cooking spray, cook chicken in 2 teaspoons olive oil for 6 to 7 minutes or until no longer pink. Remove and keep warm. In the same skillet, cook garlic in remaining oil until tender. Stir in the tomatoes, beans and seasonings. Bring to a boil, stir in broccoli and chicken; heat through, drain Orzo and stir into chicken mixture.
   
2. 1 1/2 cups = 342 calories and 5 grams of fat