A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.
Creole Chicken and Orzo
- Prep Time 35 min
- Total 35 min
- Servings 5
- Ingredients 8
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 Frank's™ RedHot™ Original cayenne pepper sauce
Instructions
-
Step1Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
-
Step2Stir 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.
Nutrition
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories from Fat
- 65
% Daily Value*:
- Vitamin A
- 12%
- 12%
Exchanges:
FreeCarbohydrate Choice
3Tips from the Betty Crocker Kitchens
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