1 c. reg. long-grain rice or orzo
2 whole lg. chicken breasts
2 tbsp. butter
1 med. onion, sliced
1 sm. garlic clove, minced
1 (10 3/4 oz.) can condensed tomato soup
1 (4 oz.) jar sliced mushrooms, drained
2 med. zucchini (1 1/4 lbs.), sliced
1/2 tsp. basil
1/8 tsp. crushed red pepper

Prepare rice or orzo as label directs. Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 1/2 inch chunks. In 10-inch skillet over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks; cook until chicken is lightly browned on all sides; stirring frequently. Stir in undiluted tomato soup and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. To serve, spoon chicken mixture over rice in deep platter. Makes 4 servings. 460 calories per serving.