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How to Make Flan
Peruvian Arroz con Pollo
Chicken and Orzo Supper
chicken and orzo supper
tablespoon vegetable oil
lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
clove garlic, finely chopped
can (14 oz) chicken broth
cup uncooked orzo or rosamarina pasta (6 oz)
can (14.5 oz) Italian-style stewed tomatoes, undrained
medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
tablespoons shredded Parmesan cheese
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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