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Creole Chicken and Orzo

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By Betty Crocker Kitchens
Updated Sep 9, 2016
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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
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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

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

Nutrition

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
65
% Daily Value*:
Vitamin A
12%
12%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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