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Mediterranean Chicken with Rosemary Orzo

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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

Makes: 2 servings

User Rating (8)

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INGREDIENTS:

1/2

lb uncooked chicken breast tenders (not breaded)

clove garlic, finely chopped

3/4

cup uncooked orzo or rosamarina pasta

cup Progresso® chicken broth

1/4

cup water

teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves

1/4

teaspoon salt

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

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

1/2

medium bell pepper, chopped (1/2 cup)

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DIRECTIONS:

Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
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.
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.

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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 880mg;
Total Carbohydrate 47g

(Dietary Fiber 5g,
Sugars 3g),

Protein 35g;

Percent Daily Value*:

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:

*Percent Daily Values are based on a 2,000 calorie diet.