1 lb. boneless skinless chicken breasts cut into chunks
1 small zucchini chopped
1 (10oz) tub of Philidelphia cream cheese and herb cooking cream
1/2 C. chopped tomatoes
2 C. hot cooked Orzo
Cook the chicken and zucchini in a large, non-stick skillet on medium heart for 6-7 minutes, or until chicken is cooked through.
Add cooking cream and tomatoes; cook and stir 2 minutes.
Serve over hot pasta