Chicken and Orzo Supper

 

1

tablespoon vegetable oil

1

lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces

1

clove garlic, finely chopped

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

1

cup uncooked orzo or rosamarina pasta (6 oz)

1

can (14.5 oz) Italian-style stewed tomatoes, undrained

1

medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)

2

tablespoons shredded Parmesan cheese

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
• 2 Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
• 3 Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.