Post by Kathy on May 13, 2020 20:05:32 GMT
Chicken Orzo Skillet
I love recipes with Orzo! I love recipes with Cannellini beans! So this recipes caught my eye right away! It was Yummy!
My hubby doesn't like broccoli so I picked his out and he loved dinner too! I love broccoli but not raw so when I added it to the skillet I cooked it until tender!
I would add as much seasoning to this as you like! Some reviews said it needed seasoning so I added mine from the get go! Very tasty! Great dinner!
Easy to throw together!
Thanks to Kathy Farrell Taste Of Home for the recipe
1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
1 Tablespoon minced garlic
2 (14½ ounces each) can stewed tomatoes, cut up, (I used 1 (14½ ounce) can Italian diced)
1 (15 ounce) can cannellini beans, rinsed and drained
1½ teaspoons Italian seasoning, (I used Dry Italian Salad Dressing Mix)
½ teaspoon salt
oregano and cayenne pepper, to taste (my addition)
1 (16 ounce) package frozen broccoli florets, thawed, (I used fresh broccoli)
Cook orzo according to package directions.
Meanwhile, in a large nonstick skillet, 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, salt, oregano and cayenne pepper. Bring to a boil.
Stir in broccoli and chicken; heat through or until broccoli is tender.
Drain orzo; stir into chicken mixture.
Serve. I served with garlic toast.
