Chicken Orzo Skillet
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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.
Kathleen Farrell Rochester, New York
Chicken Orzo Skillet Recipe
Chicken Orzo Skillet
1 cup uncooked orzo pasta
1 Lb. boneless skinless chicken breast, cubed
3 tsp. olive oil, divided
3 garlic cloves, minced
2 cans (14 ½ oz. each) stewed tomatoes, cut up
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 ½ tsp. Italian seasoning
½ tsp. salt
1 package (16 0z.) frozen broccoli florets, thawed
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.
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.
(Recipe for Chicken Orzo Skillet was on www.tasteofhome.com, 2014)
Speak Your Mind