Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.