Chicken and Orzo Supper

Ingredients

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 clove garlic, finely chopped
1 can (14 oz) chicken broth
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 tablespoons shredded Parmesan cheese

1

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
2

Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
3

Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.

For a change of pace and a little stronger cheese flavor, look for shredded Asiago cheese in containers near the other cheeses.
The chicken breasts will be super easy to cut if they are partially frozen.