Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
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 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
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
347 calories, 36g Carbs
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 113 mg | 11% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 76 mg | 25% |
| Total Fat | 6 g | 9% |
| Iron | 3 mg | 19% |
| Calories | 347 kcal | 17% |
| Sodium | 646 mg | 27% |
| Protein | 35 g | 70% |
| Saturated Fat | 2 g | 10% |
| Sugars | 8 g | 1% |
| Dietary Fiber | 5 g | 20% |
| Vitamin C | 28 mg | 46% |
| Vitamin A | 1192 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.
Italian Chicken-Zucchini Skillet
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