Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 large | Sweet onion; finely chopped |
3 \N | Cloves garlic; finely chopped |
1¾ cup | Uncooked orzo pasta |
2 cups | Broccoli florets |
2 cans | (14.5 oz) reduced-sodium chicken broth |
2 \N | Boneless skinless chicken breast halves; cut in 1 in pieces |
1½ cup | Frozen corn kernels; thawed |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
¾ cup | Grated Parmesan cheese |
Heat oil in 12" nonstick skillet over medium-high heat. Add onion and garlic. Cook 2 minutes, stirring occasionally, until mixture is softened.
Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook 6 minutes, stirring occasionally. Add chicken and cook for 6 minutes.
Stir in corn, salt, and pepper, and cook 5 minutes. Remove pan from heat, stir in cheese.
Recipe by: Parents Magazine - March 1998 Posted to EAT-L Digest by The Taillons <taillon@...> on Mar 14, 1998