Mediterranean Chicken with Rosemary Orzo

Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.

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Servings 2

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( 8 ) Ratings

8 Ratings

5 Stars 31%

4 Stars

3 Stars 15%

2 Stars 31%

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1/2: lb uncooked chicken breast tenders (not breaded)

1: clove garlic, finely chopped

3/4: cup uncooked orzo or rosamarina pasta

1: cup Progresso® chicken broth

1/4: cup water

2: teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves

1/4: teaspoon salt

1: medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)

2: plum (Roma) tomatoes, cut into fourths and sliced (1 cup)

1/2: medium bell pepper, chopped (1/2 cup)

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Directions

1 Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
2 Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
3 Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

EXPERT TIPS

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Expert Tips

If you are watching the sodium in your diet, use reduced-sodium chicken broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 880mg; 880%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 5g 5% Sugars 3g 3% ),
Protein: 35g; 35%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 45%;
Calcium: 4%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;