Ingredients:

• 2 boneless, skinless chicken breast halves
  
• 2 tablespoons oil
  
• 1 large onion, finely chopped
  
• 1 tablespoon minced garlic
  
• 1-3/4 cups (12 ounces) uncooked orzo pasta (orzo is a tiny, rice-shaped pasta)
  
• 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]
  
• 2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth
  
• 2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]
  
• 1/4 teaspoon freshly ground black pepper
  
• 3/4 cup freshly grated Parmesan cheese

Directions:

1. Rinse chicken. Pat dry. Cut into 1-inch pieces.
   
2. Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.
   
3. Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.
   
4. Add chicken. Cook 6 minutes.
   
5. Mix in corn and pepper. Cook 5 minutes.
   
6. Remove pan from heat. Stir in cheese gently. Serve hot.