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Mediterranean Chicken with Orzo














Mediterranean Chicken with Orzo

2-1/2 lb. uncooked chicken breast tenders (not breaded)
2 cloves garlic, finely chopped
3/4 c. uncooked orzo or rosamarina pasta
1 c. Progresso® chicken broth (from 32-oz carton)
1/4 c. water
2 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves
1 tsp. dried mint
1/4 tsp. salt
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 med. bell pepper, chopped (1/2 cup)

Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.

Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.
Artemis in NYC

http://www.nancyskitchen.com 


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