Mediterranean Chicken and Orzo

Loaded with chicken, orzo and vegetables, this is a one-dish dinner that's sure to impress.

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( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars 22%

3 Stars 11%

2 Stars 33%

1 Stars

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Prep Time 40 min
Total Time 40 min
Servings 4

Ingredients

1: tablespoon olive or vegetable oil

4: boneless skinless chicken breasts (about 1 1/4 lb)

2: cloves garlic, finely chopped

1 1/3: cups uncooked orzo or rosamarina pasta (8 oz)

1 3/4: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup water

3: plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)

2: medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)

1: medium green bell pepper, chopped (1 cup)

1: tablespoon chopped fresh or 1 teaspoon dried rosemary leaves

1/2: teaspoon salt

1/4: cup crumbled feta cheese (1 oz)

: Sliced ripe olives, if desired

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Directions

1 In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
2 In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
3 Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.