Ingredients
1
tablespoon vegetable oil
4
boneless skinless chicken breast halves (1 pound)
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
1
cup water
1
cup uncooked orzo or rosamarina pasta
1
bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers
3
tablespoons Caesar dressing or reduced-fat Caesar dressing
1/8
teaspoon coarsely ground pepper
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides. 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. Stir in frozen vegetables 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 no longer pink when centers of thickest pieces are cut.
