Caio Baby

Italian Chicken-Zucchini Skillet

 

Nothing in my new recipe list sounded good this week, so it was back out into the web I went looking for this week’s new dinner.  It is easy to get lost out there with the plethora of food webpages out there.  The problem is not too little information, but in fact too much. On the Hunt’s website I found a good sounding recipe for Italian Chicken-Zucchini Skillet (http://www.hunts.com/recipes/recipe-print?recipeId=5625). It only took a few ingredients, and was simple to cook.  Sounded great to me.

 

Ingredients

■ 1- 2 cups dry orzo pasta, uncooked

■ 1 pound boneless skinless chicken breasts, cut into bite-size

pieces

■ 1 pkg (16 oz each) frozen bell pepper and onion strips

■ 2 cups sliced zucchini

■ 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic

and Oregano, drained

■ 1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and

Oregano

■ 1/4 cup shredded Parmesan cheese

 

Directions

1. Cook chicken in skillet until no longer pink.

2.  Add in peppers, and zucchini.  Cook for 10 minutes to soften veggies.

3.  Stir in diced tomatoes and tomato sauce.  Cover and cook until veggies are at desired softness.

4. Serve over Orzo pasta (cook according to directions on packaging).

5.  Top with fresh Parmesan cheese (not powdered).

 

 
I was happy with the way the recipe turned out.  This was the first time I had ever had Orzo, and I really liked it.  The Mrs. And I were brain storming on what other dishes we could serve it up with, and I think we found a few others.  Total prep and cook time as 45 minutes or so.  So far no bad new dinners.  Let’s hope this streak keep on. 

 

Until next time COOK ON!