This is an easy, healthy dinner made with a rotisserie chicken from the grocery store.
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon minced fresh garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 thyme sprig
3 cups lower-sodium chicken broth
1 (14.5 ounce) can unsalted, fire-roasted diced tomatoes
1/2 cup uncooked orzo
1 cup (1-inch) cut green beans
1 cup shredded skinless, boneless rotisserie chicken breast
2 ounces Parmesan cheese, shaved
Heat a Dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme); sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken; sprinkle with cheese. Discard thyme sprig.
Buy a plain or classic flavored chicken because stronger seasonings will unbalance these recipes.
Also, leave a small space for the steam to escape when cooking.
(taken from Cooking Light November issue.)