BROCCOLI AND CHICKEN ORZO SALAD

Broccoli and Chicken Orzo Salad image

Delicious dinner. Broccoli and red bell pepper add plenty of vitamins A and C to this simple supper.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 9

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Ingredients

1 teaspoon olive or canola oil
2 boneless skinless chicken breasts (5 oz each)
1 cup Progresso™ reduced-sodium chicken broth
1/2 cup water
1/2 cup uncooked orzo or rosamarina pasta
8 oz Frozen Broccoli Cuts (about 1 1/2 cups)
1/2 medium red bell pepper, cut into strips
2 teaspoons reduced-fat Caesar dressing
Dash of coarsely ground pepper

Steps:

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1, Fiber 5 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g