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Broccoli and Chicken Orzo Salad
Broccoli and Chicken Orzo Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Vibrant and nutritious broccoli and red bell pepper enhance this easy and healthy dinner.
Ingredients:
  • 1 teaspoon olive or canola oil
  • 2 boneless skinless chicken breasts (5 oz each)
  • 1 cup Progresso™ reduced-sodium chicken broth
  • 1/2 cup water
  • 1/2 cup uncooked orzo or rosamarina pasta
  • 8 oz Frozen Broccoli Cuts (about 1 1/2 cups)
  • 1/2 medium red bell pepper, cut into strips
  • 2 teaspoons reduced-fat Caesar dressing
  • Dash of coarsely ground pepper
Instructions:
  • In a 10-inch skillet over medium-high heat, heat oil until shimmering. Cook chicken for about 10 minutes, turning once, until golden brown on both sides. Transfer chicken from skillet and keep it warm.
  • Add the broth and water to the hot skillet gently, then bring it to a boil. Add the pasta and let it boil. Cook uncovered for 8 to 10 minutes, stirring occasionally. Finally, stir in the broccoli, bell pepper, and dressing, ensuring any large broccoli pieces are cut in half.
  • Combine the chicken with the pasta mixture and generously sprinkle with pepper. Bring to a boil, then lower the heat and simmer uncovered for about 5 minutes or until the vegetables are tender-crisp and the chicken reaches an internal temperature of 170°F.

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