Chicken Orzo Skillet

Chicken Orzo Skillet
1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 tsp olive oil, divided
3 minced garlic cloves
2 cans (14.5 oz) stewed tomatoes cut up
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 ½ tsp Italian seasoning
½ tsp salt
1 package frozen broccoli florets thawed
1. Cook orzo according to package directions. Meanwhile, in a non stick coated skillet, cook chicken in 2 tsp oil until no longer pink. Remove and keep warm.
2. In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in tomatoes, beans, seasoning and salt. Bring to a boil, stir in broccoli and chicken. Heat through. Drain orzo and stir into chicken mixture. Serves 6.
Nutritional Information
1 ½ cups of mixture
342 calories 5 G fat 42mg Chol 589mg sod 49 G carb 7 G fibre 25 G protein

* Recipe came from Taste of Home Comfort Food Diet cookbook (Family Classics Collection)