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Mediterranean Chicken with Rosemary Orzo

 3 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2
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Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.

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 (from 32-oz carton)
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)

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

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
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
880mg
37%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
21%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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