Chicken Orzo Skillet

• 1 cup uncooked orzo pasta
• 1 pound boneless skinless chicken breasts, cubed
• 3 teaspoons olive oil, divided
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1 package (16 ounces) frozen broccoli florets, thawed

1. Cook orzo according to package directions. Meanwhile, in a
2. , cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm.
3. In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.

orzo pasta, chicken breasts, olive oil, garlic, tomatoes, cannellini beans, italian seasoning, salt, frozen broccoli

Taken from www.tasteofhome.com/recipes/chicken-orzo-skillet/ (may not work)