Zesty Chicken With Orzo (For Freezer Menus)

A recipe inspired by Betty Crocker, modified to be used by my friends and me in our once-a-month freezer meal prep. The ingredients are pre-assembled, frozen, then cooked fresh the night you want them. For the frozen vegetables, I find that a pre-made combination of broccoli, cauliflower and carrots works well, but any veggies that would cook in the same amount of time would work fine. Orzo is a fun pasta many people have never tried - it comes out very creamy in this recipe.

• Ready In: 35 mins
• Serves: 4

Ingredients

• For pre-assembly

• 4  chicken breast halves
• 1  lb  frozen mixed vegetables
• 3  tablespoons  zesty  Italian dressing (I like Wishbone)
• 1  cup orzo pasta

• At time of cooking

• 1  tablespoon  vegetable oil
• 16  ounces low sodium chicken broth
• 1  cup water
• 1⁄8 teaspoon fresh coarse ground black pepper

Directions

1. Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
2. Remove the bags from the freezer and defrost when you are ready to prepare the meal.
3. Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
4. Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
5. Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.