Garden Risotto Chicken - cooking recipe

Ingredients

2 chicken breast halves (boneless and skinless)
2 Tbsp. canola oil
1 large sweet onion, finely chopped
3 cloves garlic, minced
1 3/4 c. (12 oz.) uncooked orzo pasta
2 c. broccoli florets, bite size pieces
1 1/2 c. frozen corn kernels
2 (14 1/2 oz.) cans chicken broth (reduced-sodium)
3/4 tsp. salt
1/4 tsp. pepper
3/4 c. grated Parmesan cheese

Preparation

Rinse chicken; pat dry and cut into 1-inch pieces. Heat canola oil in 12-inch nonstick skillet on medium-high heat. Add onion and garlic. Cook for 2 minutes. Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook for 6 minutes, stirring frequently. Add cut up chicken. Cook for 6 minutes. Mix in corn, salt and pepper. Cook for 5 minutes. Remove from heat and stir in cheese gently. Serve hot. Makes 6 servings.