Mediterranean Chicken with Rosemary Orzo

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

  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 2

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)
  • 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.
  • 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;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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