Prep Time:30 min |
Start to Finish:30 min |
makes:2 servings |
| 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. |
