Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.
lb uncooked chicken breast tenders (not breaded)
clove garlic, finely chopped
cup uncooked orzo or rosamarina pasta
cup Progresso™ chicken broth (from 32-oz carton)
teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
medium bell pepper, chopped (1/2 cup)
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.
If you are watching the sodium in your diet, use reduced-sodium chicken broth.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.