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Creole Chicken and Orzo

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Creole Chicken and Orzo
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5
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A speedy stovetop casserole starts with quick-cooking chicken and orzo. Add a little zip with hot pepper sauce.

Ingredients

1
tablespoon olive or vegetable oil
1
lb. chicken breast strips for stir-frying
7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2
(14.5-oz.) cans stewed tomatoes, undrained, cut up
1
(9-oz.) pkg. frozen baby lima beans, thawed
1
teaspoon garlic salt
1
teaspoon dried basil leaves
1/2
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce

Directions

  • 1 Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
  • 2 Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.
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Tips  

Chicken strips for stir-frying conveniently save prep and cleanup time. Look for packages of chicken strips in the grocery store's poultry section.

Substitute 2 cups of thawed frozen cut green beans for the lima beans.

For spicier flavor, add more hot pepper sauce to the sauce.

Fresh basil brightens recipes simply and quickly; omit the dry basil and stir in 2 tablespoons of chopped fresh basil just before serving.

Nutrition Information 
No nutrition information available for this recipe
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