Ingredients
1 cup uncooked orzo pasta1 pound boneless skinless chicken breasts, cubed3 teaspoons olive oil, divided3 garlic cloves, minced2 cans (14-1/2 ounces each) stewed tomatoes, cut up1 can (15 ounces) cannellini beans, rinsed and drained1-1/2 teaspoons Italian seasoning1/2 teaspoon salt1 package (16 ounces) frozen broccoli florets, thawed
Preparation
Cook orzo according to package directions. Meanwhile, in a large nonstick skillet, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm.
In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.
