Easy Recipe Finder
Recipe Feeder
1 TB vegetable oil
4 boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz.) chicken broth
1 cup water
1 cup uncooked orzo pasta
1 cup frozen brocolli or fresh
1 cup frozen peas and pearl onions
1/4 cup red pepper, diced
3 TB caesar or reduced-fat Caesar dressing
1/8 tsp. coarsely ground pepper
Heat oil in 10 inch skillet over medium-high heat.
Cook chicken in oil about 10 minutes or until brown on both sides.
Remove chicken from skillet; keep warm.
Add broth and water to skillet; heat to boiling.
Stir in pasta; return to boil. Cook uncovered 8 to 10 minutes,
stirring occasionally.
Stir in frozen vegetables, red peppers and dressing
(cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper.
Heat to boiling; reduce heat. Simmer uncovered about 5 minutes
or until vegetables are crisp-tender and juice of chicken
is no longer pink when center of thickest pieces are cut.
4 boneless, skinless chicken breast halves (about 1 lb.)
1 can (14 1/2 oz.) chicken broth
1 cup water
1 cup uncooked orzo pasta
1 cup frozen brocolli or fresh
1 cup frozen peas and pearl onions
1/4 cup red pepper, diced
3 TB caesar or reduced-fat Caesar dressing
1/8 tsp. coarsely ground pepper
Heat oil in 10 inch skillet over medium-high heat.
Cook chicken in oil about 10 minutes or until brown on both sides.
Remove chicken from skillet; keep warm.
Add broth and water to skillet; heat to boiling.
Stir in pasta; return to boil. Cook uncovered 8 to 10 minutes,
stirring occasionally.
Stir in frozen vegetables, red peppers and dressing
(cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper.
Heat to boiling; reduce heat. Simmer uncovered about 5 minutes
or until vegetables are crisp-tender and juice of chicken
is no longer pink when center of thickest pieces are cut.
