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Caesar Chicken with Orzo

Serves: 4
Total Calories: 1,220

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 cup water
1 cup uncooked rosamarina (orzo) pasta
1 (16-ounce) bag frozen vegetable broccoli, green beans, pearl onions and red peppers
3 tablespoons caesar dressing
1/8 teaspoon coarsely ground pepper

Directions:

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet keep warm.
Add broth and water to skillet heat to boiling. Stir in pasta heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables (cut any large broccoli pieces in half) and dressing. Add chicken. Sprinkle with pepper.
Heat to boiling reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 370 (Calories from Fat 115) Fat 13g (Saturated 2g) Cholesterol 70mg Sodium 680mg Carbohydrate 34g (Dietary Fiber 4g) Protein 33g
% Daily Value: Vitamin A 16% Vitamin C 42% Calcium 6% Iron 16%
Diet Exchanges: 2 Starch, 3 1/2 Lean Meat, 1 Vegetable

Betty's Tip
For a lighter take on this terrific dish, don't use the oil spray the pan with cooking spray instead and substitute reduced-fat Caesar dressing. You'll save 6 grams of fat and 65 calories per serving!

Nutritional Facts:

Serves: 4
Total Calories: 1,220
Calories from Fat: 130

This Caesar Chicken with Orzo recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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