Chicken Garden Orzo

Serves: 6

Ingredients

• 2 boneless, skinless chicken breast halves

• 2 tablespoons oil

• 1 large onion, finely chopped

• 1 tablespoon minced garlic

• 1-3/4 cups (12 ounces) uncooked orzo pasta

• 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]

• 2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth

• 2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]

• 1/4 teaspoon freshly ground black pepper

• 3/4 cup freshly grated Parmesan cheese

Directions

1.Rinse chicken. Pat dry. Cut into 1-inch pieces.

2.Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.

3.Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.

4.Add chicken. Cook 6 minutes.

5.Mix in corn and pepper. Cook 5 minutes.

6.Remove pan from heat. Stir in cheese gently. Serve hot.

Source

• Chicken Garden Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource