Italian Chicken-Zucchini Skillet
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: easy
1 cup dry orzo pasta, uncooked
PAM® Organic Canola Oil No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
2 cups sliced zucchini
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1/4 cup shredded Parmesan cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 113 mg | 11% |
Carbohydrate | 36 g | 12% |
Cholesterol | 76 mg | 25% |
Total Fat | 6 g | 9% |
Iron | 3 mg | 19% |
Calories | 347 kcal | 17% |
Sodium | 646 mg | 27% |
Protein | 35 g | 70% |
Saturated Fat | 2 g | 10% |
Sugars | 8 g | 1% |
Vitamin C | 28 mg | 46% |
Cook pasta according to package directions, omitting salt.
Meanwhile, spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook 6 minutes or until no longer pink, stirring occasionally.
Add pepper and onion strips, zucchini, drained tomatoes and sauce; stir well. Increase heat, cover and bring to a boil. Reduce heat to medium; cook 10 minutes or until zucchini is tender, stirring occasionally.
Serve chicken mixture over orzo pasta. Sprinkle with cheese.
Italian Chicken-Zucchini Skillet