Ingredients
1
tablespoon olive or vegetable oil
1
lb. chicken breast strips for stir-frying
7
oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2
(14.5-oz.) cans stewed tomatoes, undrained, cut up
1
(9-oz.) pkg. frozen baby lima beans, thawed
1
teaspoon garlic salt
1
teaspoon dried basil leaves
1/2
teaspoon Frank’s™ RedHot™ Original cayenne pepper sauce
Preparation
Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken; cook 3 minutes, stirring frequently.
Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed and orzo is tender, stirring occasionally.
