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Chicken Orzo Skillet

As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children. I combined two recipes to come up with this family favorite. —Kathleen Farrell, Rochester, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 cup uncooked orzo pasta
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 teaspoons olive oil, divided
  • 3 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 package (16 ounces) frozen broccoli florets, thawed

Directions

  • 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 and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.
Nutrition Facts
1-1/2 cups: 342 calories, 5g fat (1g saturated fat), 42mg cholesterol, 589mg sodium, 49g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 lean meat, 1/2 fat.
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