Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes3 teaspoons butter, divided8 plum tomatoes, seeded and chopped1 small onion, finely chopped1 garlic clove, minced1/2 cup reduced-sodium chicken broth1 cup uncooked whole wheat orzo pasta1 cup evaporated milk1/2 cup loosely packed basil leaves, julienned3/4 teaspoon salt1/4 teaspoon pepper1/4 cup crumbled feta cheese
Preparation
In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
