Southwestern Chicken Skillet

Southwestern Chicken, Orzo and Black Bean Skillet is an easy and festive stove top dinner that’s perfect for a weeknight! Your family will ask for it again and again!

Ingredients:
2 boneless skinless chicken breast halves – approximately 1 pound, cut into 1/2-inch strips
Salt and freshly ground black pepper
2 T taco seasoning – or another Southwestern-style seasoning, divided
2 T canola oil
1 medium onion, finely chopped
1 medium bell pepper, chopped
4 cloves garlic, minced
1 can (10.75-ounce) diced tomatoes with green chilies, undrained
1½ cups chicken broth, or more as needed
1 cup uncooked orzo pasta
1 cup (250g) corn kernels, thawed if frozen
1 can (15-ounce) black beans, drained and rinsed
2 cups shredded Mexican blend cheese

Instructions:
Season chicken strips with salt, black pepper and 2 teaspoons taco seasoning. Heat oil in a nonstick skillet, or saute pan, over medium high heat. Place chicken strips in the pan and brown well on both sides. Transfer to a plate, but reserve drippings in the pan. Return pan to medium high heat. Add the onion, and a pinch of salt, then reduce heat to medium. Cook the onions until softened, 7-8 minutes. Add the red bell pepper, and continue cooking another 4-5 minutes, or until softened. Add garlic, and cook briefly, or until fragrant, 30 seconds. Return chicken to the skillet. Add diced tomatoes, chicken broth and remaining taco seasoning. Bring to a boil. Add orzo and stir. Reduce heat to medium low, cover and cook 15-17 minutes, or until orzo is cooked through, and the liquid is absorbed, but not dry. (Add additional chicken broth if needed.) Stir in corn and black beans and heat through. Stir in half the cheese, then sprinkle the remaining cheese over the top. Serve immediately.

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