Chicken Orzo skillet

Nice recipe
Foodfhonebook

nancygourmet

1 tsp (5 mL) olive oil
3/4 lb (375 g) boneless, skinless chicken breasts, cut into strips
2 cups (500 mL) sliced button mushrooms
1/2 cup (125 mL) chopped onion
2 cloves garlic, minced
1 can (284 mL) CAMPBELL’S ® Condensed Low Fat Cream of Chicken Soup
2/3 (150 mL) cup water
3/4 cup (175 mL) orzo
1 cup (250 mL) shredded carrots
1/4 tsp (1 mL) ground black pepper
1 tbsp (15 mL) chopped fresh basil leaves, plus 2 basil leaves, cut into fine strips
1 tomato, diced

Directions: 1. Cook chicken until well browned in heated oil at medium­high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.

2. Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.

3. Cover and simmer for 15 minutes, stirring occasionally.

4. Add basil strips and…

View original post 24 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s