Italian Chicken-Zucchini Skillet
30Prep Time Minutes
30Total Time Minutes
7Number of Ingredients
1 cup dry orzo pasta, uncooked
PAM® Organic Canola Oil No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 pkg (16 oz each) frozen bell pepper and onion strips
2 cups sliced zucchini
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1/4 cup shredded Parmesan cheese
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||5 g||20%|
|Vitamin C||29 mg||49%|
|Vitamin A||1216 iu||24%|
Cook pasta according to package directions, omitting salt.
Meanwhile, spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally.
Add pepper and onion strips, zucchini, drained tomatoes and sauce; stir well. Increase heat, cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until zucchini is tender, stirring occasionally.
Serve chicken mixture over orzo pasta. Sprinkle with cheese.