Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 cup chopped zucchini1/2 cup chopped sweet red pepper1/4 cup chopped onion2 teaspoons canola oil1-1/2 cups uncooked orzo pasta1 can (15 ounces) black beans, rinsed and drained1/2 cup frozen corn, thawed1/2 cup salsa1/4 cup ranch salad dressing2 teaspoons chili powder1/2 teaspoon minced garlic1/2 cup shredded cheddar cheese1 cup sour cream
Preparation
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.
