Lemon And Herb Fish Skillet

• 3 cups College Inn(R) Chicken Broth
• 8 ounces uncooked orzo pasta
• 1 (14.5 ounce) can Del Monte(R) French-Style Green Beans, drained
• 1 (14.5 ounce) can Del Monte(R) Petite Diced Tomatoes, drained
• 4 (4 ounce) tilapia fillets, thawed if frozen
• 1 tablespoon chopped fresh oregano
• Salt and black pepper to taste
• 2 teaspoons grated fresh lemon peel

1. Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
2. Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
3. Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.

chicken broth, orzo pasta, del monte, del monte, tilapia fillets, fresh oregano, salt

Taken from www.allrecipes.com/recipe/255652/lemon-and-herb-fish-skillet/ (may not work)