A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.
tablespoon olive or vegetable oil
lb. chicken breast strips for stir-frying
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
(14.5-oz.) cans stewed tomatoes, undrained, cut up
(9-oz.) pkg. frozen baby lima beans, thawed
teaspoon garlic salt
teaspoon dried basil leaves
teaspoon hot pepper sauce
Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
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.
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 PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Fruit; 1 Vegetable; 2 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.