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Caprese Chicken and Orzo Skillet

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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One-and-done dinners are where it’s at in the summertime, and this one is particularly well suited to the season. Featuring all the flavors of a caprese salad—including tomatoes, mozzarella and fresh basil—but on a hearty bed of orzo and chicken breasts, this meal will fill up the whole family. And perhaps best of all, it’s an easy way to make a weeknight dinner extra special in under an hour!
By Betty Crocker Kitchens
Updated Apr 18, 2019
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Ingredients

  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 cup uncooked orzo or rosamarina pasta
  • 1 package (8 oz) fresh mozzarella pearls, drained
  • 1/4 cup shredded fresh basil leaves
Make With
Progresso Broth

Steps

  • 1
    Rub chicken with 1/2 teaspoon of the salt and the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned. Remove chicken from skillet.
  • 2
    Add broth, tomatoes and remaining 1/2 teaspoon salt; heat to boiling. Stir in pasta; return to boiling. Place chicken over pasta. Reduce heat to medium-low; cover and simmer 12 to 16 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • 3
    Top mixture with mozzarella pearls; cover, and continue to cook over medium-low heat 2 to 4 minutes or until mozzarella slightly melts. Sprinkle with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Can’t find mozzarella pearls? Substitute 1 cup shredded mozzarella.
  • tip 2
    Orzo is a tiny, rice-shaped pasta that’s quick cooking and delicious in soups, casseroles and one-pot meals like this one. Find it among the pastas at your local grocery store.
  • tip 3
    Caprese salad is an Italian classic—from the Southern Italian island of Capri—featuring fresh mozzarella and sliced tomatoes with basil and a simple dressing of olive oil, salt and pepper. We love the way the creamy cheese tempers the acidic tomatoes, while the basil adds a fresh anise-y pop, so the whole combination is rich, vibrant and fresh. While Caprese is truly at its best when made with in-season tomatoes, unfortunately, we don’t always have those available. Thus, this dish was inspired by our love of caprese and our desire to eat it all year-round. This dinner is a filling twist on the salad that’s delicious in any season—thanks to Muir Glen™ organic fire roasted diced tomatoes.

Nutrition

560 Calories, 23g Total Fat, 53g Protein, 34g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
1210mg
50%
Potassium
350mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
10%
Sugars
3g
Protein
53g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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