Meals Matter

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Contributed By: meags
Simple and Delicious 02/08

Ingredients

7 Boneless skinless chicken breast halves (6 oz)

1 cup Chopped onion

1 cup Water

2 oz Prosciutto or deli ham, chopped

3 tbsp Quick cooking tapicoa

2 tsp Chicken bouillon granules

2 tsp Dried tarragon

1 tsp Minced garlic

1/4 tsp Salt

1/4 tsp Pepper

34 cups Frozen broccoli/cauliflower blend, thawed

1/2 cup Half and half

1-1/2 cups Uncooked orzo pasta

Preparation

In a 5 quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear.

Remove three chicken breast halves, cook. Cover and refrigerate for Chicken Wild Rice Chowder or save for another use.

Stir vegetables and cream into the slow cooker. Cover and cook 15 minutes longer or until vegetables are heated through. Meanwhile cook orzo according to package directions. Serve with chicken and vegetables.

Cook's Notes

This tasted good but the chicken was a little dry, I think leaving it all day isn't so good. Maybe 3-4 hours would be better. Also, I thought using salmon would taste better than the chicken. I also doubled the amount of veggies, and I think the orzo needs to have butter added to make the noodles a little less sticky and dry.

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