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.