Chicken and Southwest Orzo

12 oz. Pappardelle’s Southwest Orzo
1 ½ lb. boneless, skinless chicken breasts
2 tablespoons olive oil
¾ cup onion, diced
2 cloves garlic, finely minced
½ cup green pepper, diced
1 ½ 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

1. Brown chicken in large heavy skillet in 1 tablespoon olive oil. Remove from heat and set aside. 2. Add other 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 extra kick use 7.5 oz. Pappardelle’s Fire Roasted Red Pepper Pesto in place of 1 can of chicken broth (“*” item) 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 jalapeno pepper or ¼ tsp. crushed red pepper flakes. Serves 4 http://www.pappardellespasta.comCopyright ©
2008 by Pappardelle's Pasta Co.