Italian Chicken and White Bean Skillet
Easy Garlic Knots
Ingredients
- 2 cups orzo
- 2 Tbsp olive oil
- 1½ lb boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 (15-oz) can cannellini beans, drained and rinsed
- 2 (12-oz) pkg frozen broccoli
Instructions
- Cook orzo according to package directions; drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken, garlic, and Italian seasoning; cook, stirring, 5 minutes or until chicken is browned.
- Stir in tomatoes and beans; bring to a boil, reduce heat, and simmer 5 minutes.
- Meanwhile, steam broccoli according to package directions; add to chicken mixture along with orzo. Season with salt and pepper to taste.
Side Dish Ingredients
- ¼ cup butter, melted
- ¾ tsp garlic powder
- ½ tsp Italian seasoning
- 1 can (10-count) jumbo refrigerated biscuit dough
Side Dish Instructions
- Preheat oven to 400°F. Stir together melted butter, garlic powder, and Italian seasoning.
- Cut each biscuit in half, and roll each piece into a 5-inch rope. Tie each rope into a knot, tucking ends under; place on a lightly greased baking sheet.
- Brush with butter mixture. Bake 10 minutes or until golden brown.
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