Caesar Chicken with Orzo

 

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.