Chicken and Orzo Supper

In just over half an hour, you can serve your family a filling pasta dinner!

  • prep time 35 min
  • total time 35 min
  • ingredients 8
  • servings 4

Ingredients

1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1
clove garlic, finely chopped
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked orzo or rosamarina pasta (6 oz)
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2
tablespoons shredded Parmesan cheese
  • 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
  • 2 Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
  • 3 Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    34g
    34%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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