1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (1 pound)
1 can chicken broth (14 1/2 ounces)
1 cup water
1 cup uncooked orzo or rosamarina pasta
1 bag (1 pound) frozen broccoli, green beans, pearl onions and red peppers
3 tablespoons Caesar dressing or reduced-fat Caesar dressing
1/8 teaspoon coarsely ground pepper
1.Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides. Remove chicken from skillet; keep warm.
2.Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in frozen vegetables and dressing (cut any large broccoli pieces in half).
3.Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.