4 boneless skinless chicken
breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 oz prosciutto - or - deli ham, chopped
3 tbsp quick cooking tapioca
2 tsp chicken bouillon granules
2 tsp dried tarragon (or 1-2 TBSP fresh)
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
3 cups frozen broccoli-cauliflower,
blend, thawed
1/2 cup half-and-half
1 1/2 cups uncooked orzo pasta
| | | In a 5 quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until the chicken juices run clear. Stir the vegetables and cream into the slow cooker. Cover and cook for 15 minutes minutes longer or until the vegetables are heated through. Meanwhile, cook the orzo according to package directions. Serve with the chicken and vegetables. Yield: 4 servings
Note: A cup of prepared chicken broth may be substituted for the water and the chicken bouillon granules.
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