Chicken In Tomato-Basil Cream Sauce

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 3 teaspoons butter, divided
• 8 plum tomatoes, seeded and chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup reduced-sodium chicken broth
• 1 cup uncooked whole wheat orzo pasta
• 1 cup evaporated milk
• 1/2 cup loosely packed basil leaves, julienned
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup crumbled feta cheese

1. In a
2. coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
3. Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

chicken breasts, butter, tomatoes, onion, garlic, chicken broth, whole wheat orzo pasta, milk, basil, salt, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/chicken-in-tomato-basil-cream-sauce/ (may not work)