Caprese Chicken and Orzo Skillet

Featuring all the flavors of a caprese salad—including tomatoes, mozzarella and fresh basil—but on a hearty bed of orzo and chicken breasts, this meal will fill up the whole family. And perhaps best of all, it’s an easy way to make a weeknight dinner extra special in under an hour!

Prep: 20 min | Total: 40 min | Yield: 4 servings

Ingredients

4 boneless skinless chicken breasts (1 1/4 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup Progresso™ chicken broth (from 32 ounce carton)
1 (14.5 ounce) can Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo or rosamarina pasta
1 (8 ounce) package fresh mozzarella pearls*, drained
1/4 cup shredded fresh basil leaves

Instructions

Rub chicken with 1/2 teaspoon of the salt and the pepper. In a 12 inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook for 3 to 4 minutes on each side or until browned. Remove chicken from skillet.
Add broth, tomatoes and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer for 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165 degrees F).
Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat for 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Notes

* Can’t find mozzarella pearls? Substitute 1 cup shredded mozzarella.

Nutrition

Per serving: Calories 560 Calories from Fat 210 Total Fat 23g 35% DV, Saturated Fat 2 1/2g 13% DV, Trans Fat 0g, Cholesterol 140mg 47% DV, Sodium 1210mg 50% DV, Potassium 350mg 10% DV, Total Carbohydrate 34g 11% DV, Dietary Fiber 2g 10% DV, Sugars 3g, Protein53g, Vitamin A 20% DV, Vitamin C 0% DV, Calcium 35% DV, Iron 15% DV (Daily Values based on a 2,000 calorie diet)

Exchanges: 2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens