Ingredients
1
tablespoon olive or vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
cloves garlic, finely chopped
1 1/3
cups uncooked orzo or rosamarina pasta (8 oz)
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup water
3
plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
2
medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
1
medium green bell pepper, chopped (1 cup)
1
tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2
teaspoon salt
1/4
cup crumbled feta cheese (1 oz)
Sliced ripe olives, if desired
Preparation
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.
