Mediterranean Chicken with Rosemary Orzo

1 lb. unbreaded chicken tenders

2 cloves garlic, minced

1-1/3 c. uncooked rosamarina (orzo)

14½ oz. can chicken broth

½ c. water

1 T. fresh chopped rosemary

½ t. salt

2 medium zucchini, cut lengthwise into fourths, the cut crosswise into slices

3 roma tomatoes, cut into fourths and sliced

1 medium bell pepper, chopped

Directions:

Spray 10-inch skillet with cooking spray.

Heat over medium-high heat.

Add chicken and stir-fry about 5 minutes or until brown.

Stir in the garlic, pasta and broth.

Heat to boiling.

Reduce heat.

Cover and simmer about 8 minutes or most of the liquid is absorbed.

Stir in the remaining ingredients.

Heat to boiling.

Reduce heat.

Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Yield: 4 servings