Creole Chicken and Orzo

A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5

Ingredients

1
tablespoon olive or vegetable oil
1
lb. chicken breast strips for stir-frying
7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2
(14.5-oz.) cans stewed tomatoes, undrained, cut up
1
(9-oz.) pkg. frozen baby lima beans, thawed
1
teaspoon garlic salt
1
teaspoon dried basil leaves
1/2
teaspoon hot pepper sauce
  • 1 Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
  • 2 Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.

Expert Tips

Chicken strips for stir-frying conveniently save prep and cleanup time. Look for packages of chicken strips in the grocery store's poultry section.

Substitute 2 cups of thawed frozen cut green beans for the lima beans.

For spicier flavor, add more hot pepper sauce to the sauce.

Fresh basil brightens recipes simply and quickly; omit the dry basil and stir in 2 tablespoons of chopped fresh basil just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
370
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
55mg
55%;
Sodium
740mg
740%;
Total Carbohydrate
53g
53%
(Dietary Fiber
6g
6%
  Sugars
13g
13%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
22%;
Calcium
8%;
Iron
20%;
Exchanges:
3 Fruit; 1 Vegetable; 2 1/2 Very Lean Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.