Chicken and Orzo Supper

  • Prep 35 min
  • Total 35 min
  • Servings 4

Ingredients

1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1
clove garlic, finely chopped
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked orzo or rosamarina pasta (6 oz)
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1
medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2
tablespoons shredded Parmesan cheese

Steps

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  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
  • 2
    Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
  • 3
    Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.

Notes









Tips

Expert Tips

For a change of pace and a little stronger cheese flavor, look for shredded Asiago cheese in containers near the other cheeses.

The chicken breasts will be super easy to cut if they are partially frozen.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
830mg
35%
Potassium
650mg
18%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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