| 1 | tablespoon vegetable oil |
| 4 | boneless skinless chicken breast halves (1 pound) |
| 1 3/4 | cups Progresso® chicken broth (from 32-ounce carton) |
| 1 | cup water |
| 1 | cup uncooked orzo or rosamarina pasta |
| 1 | bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers |
| 3 | tablespoons Caesar dressing or reduced-fat Caesar dressing |
| 1/8 | teaspoon coarsely ground pepper |
| 1. | Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides. Remove chicken from skillet; keep warm. |
| 2. | Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in frozen vegetables and dressing (cut any large broccoli pieces in half). |
| 3. | Add chicken to pasta mixture; 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. |
|
| Coarsely ground pepper has more punch than regular ground pepper. If you want to use ground pepper instead, start with 1/8 teaspoon and add more pepper to taste after the chicken is fully cooked. |
|
| Orzo is a tiny, rice-shaped pasta. Look for it near the other pastas in your grocery store. |
Nutrition Information:
375 ( 115 ); 13 g ( 3 g); 75 mg; 620 mg; 33 g ( 3 g); 35 g 42 %; 48 %; 6 %; 16 % 1 1/2 ; 2 ; 4