Caprese Chicken and Orzo Skillet

I made this, and we didn't die.  It was actually pretty easy (especially with BC directing you).  I shocked myself how much I liked it, and I think I shocked D too.

I used a mozzarella "roll" because the pearls were $10.99.

We would have again.

Caprese Chicken and Orzo Skillet

Photo by ALB

Prep: 20 MIN
Total: 40 MIN
Servings: 4

Adapted from: Betty Crocker Kitchens

Ingredients
4 boneless skinless chicken breasts (1 1/4 lb)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoons olive oil
1 cup chicken broth
Add 4 cloves garlic, minced
Add 1/2 tsp dried Oregano
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 cup uncooked orzo
1 package (8 oz) fresh mozzarella pearls, drained
1/4 cup shredded fresh basil leaves

Steps
1. Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.

2. Add broth, tomatoes (and garlic and oregano) and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).

3. Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Nutrition Information
Serving Size: 1 Serving
Calories: 560; Calories from Fat: 210; Total Fat: 23g; Saturated Fat: 2 1/2g; Trans Fat: 0g; Cholesterol: 140mg; Sodium: 1210mg; Potassium: 350mg; Total Carbohydrate: 34g; Dietary Fiber: 2g; Sugars: 3g; Protein: 53g

11 Smart Points (my additions/subtractions at 4 servings)