Chicken and Orzo Supper


1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces

1 clove garlic, finely chopped

1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1 cup uncooked orzo or rosamarina pasta (6 oz)

1 can (14.5 oz) Muir Glen® organic no-salt-added diced tomatoes, undrained

1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)

1/2 teaspoon dried Italian seasoning

2 tablespoons shredded Parmesan cheese



Step 1:  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.
Step 2:  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.
Step 3:  Stir in tomatoes, zucchini and Italian seasoning. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.