Ingredients Jump to Instructions ↓

  1. 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes

  2. 1/2 cup chopped zucchini

  3. 1/2 cup chopped sweet red pepper

  4. 1/4 cup chopped onion

  5. 2 teaspoons canola oil

  6. 1-1/2 cups uncooked orzo pasta

  7. 1 can (15 ounces) black beans, rinsed and drained

  8. 1/2 cup frozen corn, thawed

  9. 1/2 cup salsa

  10. 1/4 cup ranch salad dressing

  11. 2 teaspoons chili powder

  12. 1/2 teaspoon minced garlic

  13. 1/2 cup shredded cheddar cheese

  14. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, cook the chicken, zucchini, red pepper and onion in oil for 6-8 minutes or until meat is no longer pink, stirring occasionally. Meanwhile, cook the orzo according to package directions. Stir the beans, corn, salsa, salad dressing, chili powder and garlic into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Stir in cheese until slightly melted. Remove from the heat; whisk in sour cream until smooth. Drain orzo; serve with chicken mixture. Yield: 4 servings.


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