CAPRESE CHICKEN AND ORZO SKILLET

Caprese Chicken and Orzo Skillet image

One-and-done dinners are where it's at in the summertime, and this one is particularly well suited to the season. Featuring all the flavors of a caprese salad-including tomatoes, mozzarella and fresh basil-but on a hearty bed of orzo and chicken breasts, this meal will fill up the whole family. And perhaps best of all, it's an easy way to make a weeknight dinner extra special in under an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo or rosamarina pasta
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps:

Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.
Add broth, tomatoes and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 140 mg, Fiber 2 g, Protein 53 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 3 g, TransFat 0 g