Ingredients
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)
Preparation
Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
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.
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.
