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Chicken and Southwest Orzo

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Serving Size: 
4
Ingredients: 
  • 12 oz. Pappardelle’s Southwest Orzo
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 3/4 cup onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 cup green pepper, diced
  • 1-1/2 cups zucchini, diced
  • 1 cup whole kernel corn
  • 14 oz. fresh or canned tomatoes, diced (save juice)
  • 2 (14 oz.) cans chicken broth*
  • Salt and pepper to taste
  • Optional: 1 jalapeño pepper (diced) or 1/4 teaspoon crushed red pepper flakes

*For an extra kick, use Pappardelle's (7 oz.) Fire-Roasted Red Pepper Pesto and reduce chicken broth to 1 can

Instructions: 
  1. Brown chicken in a large, heavy skillet in 1 tablespoon olive oil. Remove from heat and set aside.
  2. Add another tablespoon olive oil to skillet and, when hot, sauté onion and garlic until soft. Add zucchini, corn and tomatoes and cook for an additional 5 minutes.
  3. Next, add chicken back to skillet, pour chicken broth over mixture (-Or- *For an extra kick, use Pappardelle’s (7 oz.) Fire-Roasted Red Pepper Pesto in place of 1 can of chicken broth and top with orzo.)
  4. Add orzo. Bring to boil, reduce heat to low and simmer for 20 minutes (or until orzo has absorbed most of liquid) – do not stir during this cooking process. Serve immediately in hot bowls. If you like it spicy, add 1 diced jalapeño pepper or 1/4 teaspoon crushed red pepper flakes.

From This Recipe

$6.49 | 7 oz. container
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$8.00 | 1 lb. package
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