| Ingredients: |  |
| |
 |
1-1/2
lbs. boneless, skinless chicken breast halves |
|
|
|
1
can (14 1/2 oz) chicken broth |
|
1-1/2
cups uncooked orzo pasta |
|
3/4 teaspoon
Italian seasoning |
|
1/2
teaspoon lemon pepper |
|
1/3 cup
crumbled Gorgonzola cheese
|
| Directions: |
| |
| 1. |
Remove fat
from chicken and cut chicken into half inch strips. |
| 2. |
Spray a
10-inch skillet with cooking spray and heat over medium-high heat. |
| 3. |
Cook chicken
in skillet until browned or about 2 minutes. |
| 4. |
Remove chicken
and set aside. |
| 5. |
Spray skillet
with cooking spray and cook onion over medium-high heat until tender, stirring
often (about 4 minutes). |
| 6. |
Stir in
broth, pasta, seasoning, lemon pepper and chicken. Heat to boiling then reduce
heat to low. Simmer uncovered for 11 minutes, stirring occasionally until pasta
is just tender. Remove from heat. |
| 7. |
Stir in
Gorgonzola cheese and serve. |
