Ingredients
1
teaspoon olive or canola oil
2
boneless skinless chicken breasts (5 oz each)
1
cup Progresso™ reduced-sodium chicken broth
1/2
cup water
1/2
cup uncooked orzo or rosamarina pasta
8
oz Frozen Broccoli Cuts (about 1 1/2 cups)
1/2
medium red bell pepper, cut into strips
2
teaspoons reduced-fat Caesar dressing
Dash of coarsely ground pepper
Preparation
In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
