Creole Chicken and Orzo

By jackiemo

Betty Crocker

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

PREP TIME 35Min TOTAL TIME 35Min SERVINGS 5

Ingredients

• 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 hot pepper sauce

Preparation

Step 1

1 Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
2 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.