Mediterranean Chicken with Rosemary Orzo

 

1/2

lb uncooked chicken breast tenders (not breaded)

1

clove garlic, finely chopped

3/4

cup uncooked orzo or rosamarina pasta

1

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

1/4

cup water

2

teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves

1/4

teaspoon salt

1

medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)

2

plum (Roma) tomatoes, cut into fourths and sliced (1 cup)

1/2

medium bell pepper, chopped (1/2 cup)

• 1 Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
• 2 Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
• 3 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.