Mediterranean Chicken

Mediterranean Chicken with Rosemary Orzo

1 pound boneless, skinless chicken breast, cut into 1-inch strips

2 cloves garlic, finely chopped

1 1/3 cups uncooked orzo pasta

1 can (14 1/2-ounce) fat-free chicken broth

1/2 cup water

1 tablespoon chopped fresh rosemary leaves OR 1 teaspoon dried rosemary leaves

1/2 teaspoon salt

2 medium zucchini, cut lengthwise into fourths, then cut crosswise

3 plum tomatoes, cut into fourths and sliced (1 1/2 cups)

1 medium green bell pepper, chopped

Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or until brown.

Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Makes 4 servings.

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