|Orzo||1 Cup (16 tbs) (Rice Shaped Pasta)|
|Whole chicken breasts||2 Large, skinned and boned|
|Onion||1 Medium, sliced|
|Garlic clove||1 Small, minced|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Sliced mushrooms||4 Ounce, drained (1 Jar)|
|Zucchini||2 Medium, sliced|
|Crushed red pepper||1⁄8 Teaspoon|
1. Prepare orzo as label directs.
2. Meanwhile, cut breast meat into 1 1/2-inch chunks.
3. In 10-inch skillet over medium heat, in hot butter or margarine, cook onion and garlic until onion is tender. Add chicken chunks; cook, stirring frequently, until chicken is lightly browned on all sides. Stir in undiluted tomato soup and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.