CREOLE CHICKEN AND ORZO

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Creole Chicken and Orzo image

A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 lb. chicken breast strips for stir-frying
7 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2 (14.5-oz.) cans stewed tomatoes, undrained, cut up
1 (9-oz.) pkg. frozen baby lima beans, thawed
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

Steps:

  • Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
  • Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.

Nutrition Facts : Fat 1, ServingSize 1 1/2 Cups

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