Chicken and Orozo

2 chicken breasts
4 cloves of garlic
4 medium carrots
1-2 Tbsp. Canola oil
8 oz orzo (1/2 box)
2 3/4 cup low sodium chicken or vegetable broth
Garlic powder
Basil
Can of no added salt creamed corn- or 1 cup of frozen corn
Diced tomatoes with green chilies (10 oz)

Cut chicken into small bite size pieces
Preheat 10" or 12" skillet on medium. Add chicken for about 5 minutes to heat and cook a bit.
Add can of creamed corn/frozen corn (I used creamed corn to get rid of it) and can of tomatoes with chilies (I drained it a little). Put cover on. Medium-click-low for 25-40 minutes. Uncover and add 1/2 cup cold water with 2 TB of cornstarch to chicken mixture (to thicken only if liquidy).

For orzo, preheat 9" skillet. Add 1-2 TB of canola oil and 8 oz of orzo. Brown for 3 minutes. Add pureed carrots and garlic and also the broth. Medium click low for 15 minutes.

Serve chicken over orzo or separately.

The orzo is to die for. Sooooo yummy.