In a small bowl, combine broth, vinegar and sun dried tomatoes; set aside.
Show off your culinary skills with this intensely-flavored skillet, calling for sautéed onions, garlic and mushrooms.
Servings and Ingredients
|1 c.||Hy-Vee 33%-less-sodium chicken broth|
|1 tsp.||Hy-Vee Select balsamic vinegar|
|¼ c.||sun dried tomatoes packed in water, finely chopped|
|2 tbsp.||Hy-Vee unsalted butter|
|1 c.||onion, chopped|
|3 clove(s)||garlic, minced|
|1||(10-oz.) pkg Hy-Vee portobello mushrooms, chopped|
|Hy-Vee salt, to taste|
|Hy-Vee pepper, to taste|
|2 c.||chicken, cooked, (about 2 chicken breasts), chopped|
|2 c.||orzo, cooked|
|2 tbsp.||fresh basil, chopped|
|1||(8-oz.) pkg Hy-Vee fancy shredded 2% mozzarella cheese, divided|
|2||Roma tomatoes, chopped|
Things To Grab
- Small bowl
- Large skillet
Meanwhile, melt better in a large skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add mushrooms; sauté for 5 more minutes. Season to taste with salt and pepper. Stir in broth mixture.
Stir in chicken and orzo. Reduce heat to medium and simmer 5 minutes or until most of the liquid is absorbed.
Stir in basil, 1 cup cheese and tomatoes. Sprinkle with additional cheese and serve immediately.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 40mg
- Sodium: 270mg
- Total Carbohydrates: 30g
- Protein: 21g