- 3 cups College Inn® Fat Free & Lower Sodium Chicken Broth
- 8 ounces uncooked orzo pasta
- 1 (14.5 ounce) can Del Monte® French-Style Green Beans, drained
- 1 (14.5 ounce) can Del Monte® Petite-Cut Diced Tomatoes, drained
- 4 (4 ounce) tilapia fillets, thawed if frozen
- 1 tablespoon chopped fresh oregano
- Salt and black pepper to taste
- 2 teaspoons grated fresh lemon peel
- Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
- Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
- Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with lemon peel before serving.
04/02/2018
recipepes.com
Lemon & Herb Fish Skillet, recipe
PT15M
PT1H
5
455 calories