Ingredients
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10 ounces boneless skinless chicken breasts, cut into strips
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4 teaspoons olive oil
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2 teaspoons Dijon mustard
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2 teaspoons balsamic vinegar
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1/4 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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3 ounces orzo pasta
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1 medium tomatoes, coarsley chopped
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1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
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1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
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1/4 cup fat-free French dressing
Instructions
- Place chicken in gallon-size plastic bag with salad dressing.
- Seal bag, squeezing out air, and refrigerate 1 hour, turning bag occasionally.
- While chicken is marinating, in a medium bowl with a wire whisk, combine oil, Dijon mustard, vinegar, salt and pepper.
- In medium pot of boiling water, cook orzo 6-8 minutes, until tender; drain.
- Add cooked orzo to oil mixture, mixing well to coat thoroughly.
- Stir in tomato rosemary and oregano and set aside.
- Spray large nonstick skillet with cooking spray; place over medium heat.
- Add chicken mixture and cook, stirring occasionally, for 5-8 minutes, until chicken is cooked through.
- Add chicken mixture to orzo mixture, tossing well to coat thoroughly.
- Refrigerate, covered, until well chilled.