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Chicken Orzo Skillet - Farrell Family Favourite
Posted by Annette Jennings | POST A COMMENT
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) Hunt’s® Stewed Tomatoes, cut up
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 package (16 ounces) frozen broccoli florets, thawed
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.
Submitted by: Kathleen Farrell
"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,"
Yield: 6 servings.
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