Rosamarina Chicken Stir-Fry

This is a good recipe for a one-dish supper after work or when you're pressed for time. This is adapted from a BH&G recipe booklet that came with my West Bend electric wok. "Rosamarina" is also known as orzo. If Rosamarina (orzo) or ditalini are unavailable, you may substitute another very small pasta.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  whole medium chicken breasts
• 2  small green peppers
• 1  cup orzo pasta or 1  cup  ditalini
• 2  tablespoons  cooking oil
• 1  medium onion, sliced
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon  ground red pepper
• 1 (8 ounce) can whole kernel corn, drained
• 1⁄4 cup  chopped canned green chili pepper
• 3⁄4 teaspoon salt
• 2  tomatoes, peeled and chopped
• 1  cup cheddar cheese, shredded

Directions

1. Skin, halve lengthwise, and bone chicken breasts; cut into 1/2-inch cubes.
2. Cut peppers into strips.
3. Cook pasta according to package directions; drain.
4. Meanwhile, add cooking oil to wok or other large frying pan; preheat it over high heat.
5. Stir-fry chicken 3 minutes or till lightly browned.
6. Add green peppers, onion, cumin, and red pepper; stir-fry 3 minutes, adding additional oil if necessary.
7. Stir in drained pasta, corn, chili peppers, and salt. Cover and cook 2 minutes or till hot.
8. Stir in tomatoes; sprinkle cheese over.
9. Cover and cook 2 minutes or till cheese melts.