Found this in the Holiday 2018 issue of Kraft Food and Family. It will make a good work lunch.
2/3 C. orzo pasta, uncooked
1/4 C. Greek Vinaigrette Dressing
1 C. chopped onions
1 C. chopped zucchini
2 C. shredded cooked chicken
1 jar Classico Marinara with plum tomatoes & olive oil pasta sauce
1 C. fat free reduced sodium chicken broth
1/3 C. crumbled fet cheese
1/4 C. thinly sliced fresh basil
Cook pasta as directed, omitting salt.
Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 5 minutes or until crisp tender, stirring frequently.
Add chicken, pasta sauce and chicken broth; stir. Simmer on medium low heat 10 minutes, stirring occasionally.
Serve over orzo, top with cheese and basil.
