Creole Chicken and Orzo

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

Minutes

Total Time

35

Minutes

Makes

5

(1

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.
Makes 5 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
Make it Special
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:

1 Serving (1 1/2 Cups)
  • Calories 370
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 55mg;
  • Sodium 740mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 6g,
    • Sugars 13g),
  • Protein 30g;
Percent Daily Value*:
    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.
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