Tuesday, September 25, 2007

Southwestern chicken with Orzo from the Taste of Home Kitchen

Ingredient list:
  • 3/4 lb boneless chicken breast-cut into 1 inch cubes
  • 1/2 c. chopped zucchini
  • 1/2 c. sweet red pepper(optional for me)
  • 1/4 c. chopped onion (yuck...no option for me)
  • 2 teas. canola oil
  • 1 1/2 c. uncooked orzo pasta
  • 1 can(15 oz) black beans-drained and rinsed
  • 1/2 c. frozen corn-thawed
  • 1/2 c. salsa
  • 1/4 c. ranch salad dressing
  • 2 teas. chili powder
  • 1/2 teas. minced garlic(I used the pre-minced stuff)
  • 1/2 c. shredded cheddar
  • 1 c. (8oz) sour cream

Alright...let's start this off by getting a pot of water to boil for your pasta. Cut up your chicken accordingly...into 1 inch cubes. And cut up our zucchini. I peeled, and cut criss-cross. It put them into a reasonable size.

Put the chicken and zucchini(red pepper and onion if you used it) into a large skillet over medium heat for about 8 minutes or so...till your chicken is done.

When your bird isn't pink anymore add the beans, salsa, corn, ranch, chili powder, and garlic.

Stir it in nicely and bring to a boil. When it reaches the boil, reduce the heat and cover and simmer for about 5 minutes. Make sure to stir it. If you don't the stars won't align and the world will blow up. Just kidding. But you don't want to sear it to the pan.

After it's nice a simmered, add your cheddar and mix it till it's half melted. Remove from the heat.

Stir or "whick" in your sour cream until nice 'n' smooth. Drain your pasta...

put it on a plate with the chicken deliciousness on top

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