Ingredients
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2 cloves garlic, minced
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1 1/3 cups orzo pasta, uncooked
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1 (14 1/2 ounce) can fat free chicken broth
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1/2 cup water
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1/2 teaspoon salt
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1 1/2 cups zucchini, julienned or chopped (about 2 medium)
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1 1/2 cups plum tomatoes, choppped (about 3 tomatoes)
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1 medium green pepper, chopped
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1 lb boneless skinless chicken breast, cut into 1 inch strips
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1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
Instructions
- Spray 10 inch skillet with cooking spray and heat over medium-high heat.
- Add chicken, stir-fry until browned, about 5 minutes; stir in orzo, garlic and broth.
- Heat until boiling; reduce heat, cover and simmer about 8 minutes or until liquid is absorbed.
- Stir in remaining ingredients; bring to a boil.
- Cover and simmer about 5 minutes, stirring once until pepper is crisp-tender and orzo is tender.