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Broccoli and Chicken Orzo Salad

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Broccoli and Chicken Orzo Salad
  • Prep 30 min
  • Total 30 min
  • Servings 2
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Delicious dinner. Broccoli and red bell pepper add plenty of vitamins A and C to this simple supper.
Updated Sep 24, 2018

Ingredients

  • 1 teaspoon olive or canola oil
  • 2 boneless skinless chicken breasts (5 oz each)
  • 1 cup Progresso™ reduced-sodium chicken broth
  • 1/2 cup water
  • 1/2 cup uncooked orzo or rosamarina pasta
  • 8 oz Frozen Broccoli Cuts (about 1 1/2 cups)
  • 1/2 medium red bell pepper, cut into strips
  • 2 teaspoons reduced-fat Caesar dressing
  • Dash of coarsely ground pepper
Make With
Make With
Progresso Broth

Steps

  • 1
    In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
  • 2
    Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
  • 3
    Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition

390 Calories, 8g Total Fat, 42g Protein, 37g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
70
Total Fat
8g
13%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
430mg
18%
Potassium
500mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
5g
21%
Sugars
4g
Protein
42g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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