2 small boneless skinless chicken breasts (1/2 lb.)
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
1/4 cup water
1/2 cup orzo pasta, uncooked
1 tsp. oil
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup frozen mixed vegetables (corn, carrots, peas and green beans), thawed
Add To Shopping List
Let's Make It
Mix cracker crumbs and 1 Tbsp. Parmesan on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast. Press crumbs gently into chicken to secure.
Bring 1 cup broth and water to boil in medium saucepan on medium-high heat. Add orzo; simmer on medium-low heat 9 min. or until most of liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
Add Neufchatel and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently.
Spoon orzo mixture onto 2 serving plates; top with chicken. Stir remaining Parmesan into Neufchatel sauce; spoon over chicken.
Orzo is a small rice-shaped pasta. Cooking it in the broth produces a creamy flavorful base for this tasty chicken dish.
Add a pinch of ground red pepper (cayenne) to the crumb mixture before using to coat the chicken.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 2 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.