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| Caesar chicken with orzo | |||||
| Ingredients: | |||||
| 1 tbsp | vegetable oil | ||||
| 4 | boneless chicken breasts halved | ||||
| 1 can | chicken broth (14 1/2 oz) | ||||
| 1 cup | water | ||||
| 1 cup | uncooked orzo pasta (6 oz) | ||||
| 1 bag | frozen baby carrots, green beans | ||||
| 3 tbsp | caesar dressing | ||||
| 1/8 tsp | coarsely ground pepper | ||||
| Directions: | |||||
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Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
Add broth and water to skillet; heat to boiling. Stir in pasta' heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables and dressing. Add chicken. Sprinkle with pepper. Heat to boiling' reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut. |
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