This recipe is kind of feels like cheating. Maybe something that Sandra Lee from the Food Network would crank out. Honestly, that couldn't bother me one bit. This recipe is very simple, perfect for a weeknight preparation, and doesn't have tons of crazy ingredients. I had walked by the cream cheese section and wondered what in the world the new Philadelphia cooking cremes were, and apparently they are little tubs of deliciousness.
Adapted from Roberson Recipes
1 lb chicken breast, cut into bite size pieces
1 small zucchini, chopped
1 c. diced tomatoes
1 tub Philadelphia Italian Cheese and Herb Cooking Creme
2 c. hot cooked orzo pasta (It only takes a little over a cup uncooked to make 2 cups cooked)
In a skillet cook the chicken breast and the zucchini until the chicken is cooked through. Add the cooking creme and the diced tomatoes and let heat through for about 2-3 minutes. Serve over the cooked orzo pasta, sprinkle with some parmesan cheese to serve.