Caesar Chicken with Orzo

THE RECIPE

Courtesy of: Betty Crocker's Best Chicken Cookbook

1tbsp vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
1 can (14.5 oz) ready-to-serve chicken broth
1 cup water
1 cup uncooked rosamarina (orzo) pasta
1 bag (16 oz) frozen brocoli, green beans, pearl onions, and red peppers
3 tbsp Caesar dressing
1/8 tsp coarsly ground pepper

Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil, about 10 minutes, turning once, until brown. Remove chicken from skillet and keep warm.

Add broth and water to skillet, heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, sitrring occasionally, until pasta is tender. Stir in frozen vegetables (cut any large broccoli pieces in half) and dressing. Add chicken. Spring 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 centers of thickest pieces are cut.

REVIEW

The Caesar dressing in this recipe really adds a lot of flavor to the dish! We were not able to find the frozen vegetables the recipe called for, so we used a green/yellow bean medley that included carrots, and put fresh chopped onion in with the vegetables.  Overall, this is a pretty easy and tasty recipe.