| Ingredients: |  |
| |
 |
2
boneless, skinless chicken breast halves |
|
|
|
1
large onion, finely chopped |
|
1
tablespoon minced garlic |
|
1-3/4 cups
(12 ounces) uncooked orzo pasta (orzo is a tiny, rice-shaped pasta) |
|
2
cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen
broccoli, thawed] |
|
2
cans (14-1/2 ounces each) reduced sodium chicken stock or broth |
|
2
ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn,
thawed] |
|
1/4
teaspoon freshly ground black pepper |
|
3/4 cup
freshly grated Parmesan cheese
|
| Directions: | |
| |
| 1. | Rinse
chicken. Pat dry. Cut into 1-inch pieces. |
| 2. | Heat
oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes. |
| 3. | Add
orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes,
stirring frequently. |
| 4. | Add
chicken. Cook 6 minutes. |
| 5. | Mix
in corn and pepper. Cook 5 minutes. |
| 6. | Remove
pan from heat. Stir in cheese gently. Serve hot. |
