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1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 cup water
1 cup uncooked rosamarina (orzo) pasta
1 (16-ounce) bag frozen vegetables broccoli, green beans, pearl onions and red peppers
3 tablespoons caesar dressing
1/8 teaspoon coarsely ground pepper
Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables (cut any large broccoli pieces in half) and dressing. Add chicken. Sprinkle with pepper.
Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Betty's Tip: For a lighter take on this terrific dish, don't use the oil; spray the pan with cooking spray instead and substitute reduced-fat Caesar dressing. You'll save 6 grams of fat and 65 calories per serving!
