A recipe inspired by Betty Crocker, modified to be used by my friends and me in our once-a-month freezer meal prep. The ingredients are pre-assembled, frozen, then cooked fresh the night you want them. For the frozen vegetables, I find that a pre-made combination of broccoli, cauliflower and carrots works well, but any veggies that would cook in the same amount of time would work fine. Orzo is a fun pasta many people have never tried - it comes out very creamy in this recipe.

Ingredients

4 serv.

For pre-assembly
chicken breast halves↗4
frozen mixed vegetables1 lb
zesty Italian dressing3 tablespoons
(I like Wishbone)
orzo pasta↗1 cup
At time of cooking
vegetable oil↗1 tablespoon
low sodium chicken broth↗16 ounces
water↗1 cup
fresh coarse ground black pepper↗1⁄8 teaspoon

Step-by-step instructions

1
Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
2
Remove the bags from the freezer and defrost when you are ready to prepare the meal.
3
Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
4
Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
5
Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App