Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1⁄2- to 3⁄4-inch pieces
1 clove garlic, fi nely chopped
1 3⁄4 cups chicken broth
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 can (14.5 oz) Italianstyle stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 tablespoons shredded Parmesan cheese

Method:
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and garlic; cook 4 to 6 minutes, stirring frequently, until chicken is brown.

2 Stir in broth and pasta. Heat to boiling. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.

3 Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender and chicken is no longer pink. Sprinkle with cheese.

easy variation:
For a change of pace and a little stronger cheese flavor, substitute shredded Asiago cheese for the Parmesan. Look for it in containers near the other cheeses.

Chicken and orzo supper recipe