Caesar Chicken with Orzo

A one-dish wonder featuring chicken, vegetables and pasta! MORE+ LESS-

teaspoon vegetable oil

boneless skinless chicken breasts (5 oz each)

cup Progresso™ chicken broth (from 32 oz carton)

1/2

cup water

1/2

cup uncooked orzo or rosamarina pasta

bag (12 oz) frozen broccoli cuts

1/2

medium red bell pepper, cut into strips

teaspoons reduced-fat Caesar dressing

Dash of coarsely ground pepper

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1

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
2

Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
3

Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Serve this easy meal with a tossed lettuce and tomato wedge salad topped with your favorite dressing.
People often think orzo is rice because of its shape and size. It actually is pasta, and because it is small, it cooks very quickly.