Chicken and Orzo Supper

Chicken and Orzo Supper

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a change of pace and a little stronger cheese flavor, look for shredded Asiago cheese in containers near the other cheeses.
How-To
The chicken breasts will be super easy to cut if they are partially frozen.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 830mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 34g;
Percent Daily Value*:
    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.