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Mediterranean Chicken with Rosemary Orzo

Mediterranean Chicken with Rosemary Orzo
  • Prep 30 min
  • Total 30 min
  • Servings 2
Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.
Updated March 13, 2010
Make With
Make With
Progresso Broth

Ingredients

  • 1/2 lb uncooked chicken breast tenders (not breaded)
  • 1 clove garlic, finely chopped
  • 3/4 cup uncooked orzo or rosamarina pasta
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup water
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
  • 2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
  • 1/2 medium bell pepper, chopped (1/2 cup)

Steps

  • 1
    Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
  • 2
    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.
  • 3
    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 Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
880mg
37%
Potassium
720mg
21%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
21%
Sugars
3g
Protein
35g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
20%
20%
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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