Tomato-Feta Chicken with Orzo

  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 6

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 3- to 3 1/2-pound cut-up broiler-fryer chicken
  • 1 tablespoon olive or vegetable oil
  • 1 3/4 cups frozen small whole onions (from 16-ounce bag)
  • 2 cloves garlic, finely chopped
  • 1/2 cup white wine or apple juice
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 2 cans (14 1/2 ounces each) stewed tomatoes, drained
  • 3 cups hot cooked rosamarina (orzo) pasta or rice
  • 1/4 cup crumbled feta cheese (2 ounces)

Steps

  • 1
    1. Heat 2 tablespoons oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Remove chicken from skillet with tongs.
  • 2
    2. Add 1 tablespoon oil to drippings in skillet. Heat over medium-low heat. Cook onions in oil mixture about 6 minutes, stirring occasionally, until golden brown. Stir in garlic. Cook and stir about 30 seconds or until garlic is light golden brown.
  • 3
    3. Stir in remaining ingredients except pasta and cheese, breaking up tomatoes with a fork or snipping with kitchen scissors. Add chicken. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4
    4. Serve tomato mixture over chicken and pasta. Sprinkle with cheese and, if desired, additional chopped fresh cilantro.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
Saturated Fat
5g
Cholesterol
75mg
Sodium
340mg
Total Carbohydrate
30g
Dietary Fiber
3g
Protein
28g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Starch; 3 Vegetable; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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