Preparation time: 1 hr
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon garlic-pepper blend
2 cans (19 oz each) tomato-basil soup
1/2 cup uncooked orzo or rosamarina pasta (3 oz)
1 small zucchini, diced
1/4 cup shredded Parmesan cheese (1 oz)
1. Heat 3-quart nonstick saucepan over medium heat. Add chicken; sprinkle with garlic-pepper blend. Cook 3 to 5 minutes, stirring frequently, until browned.
2. Add soup and orzo; mix well. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes or until chicken is no longer pink in center and orzo is tender.
3. Stir in zucchini. Cook 2 to 3 minutes, stirring occasionally. Sprinkle each serving with 1 tablespoon cheese.