Chicken, Tomato, Zucchini, and Orzo Stew |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A quick, tasty dinner Ingredients:
2 (14 1/2 ounce) cans diced tomatoes, with juice |
1 1/2 cups chicken stock or 1 1/2 cups chicken broth |
2 garlic cloves, minced |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1 teaspoon salt |
fresh ground black pepper |
2 boneless skinless chicken breast halves, cut into bite-sized pieces |
1/4 cup dry white wine |
1 cup uncooked orzo pasta |
2 medium zucchini, cut into 1/2 inch pieces |
Directions:
1. In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
2. Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
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