Mediterranean Chicken with Rosemary Orzo
Recipe from Betty Crocker

Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.


Mediterranean Chicken with Rosemary Orzo

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Servings: 2 servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Chicken Breasts, Dinner, Pasta
 
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Ingredients
  • 1/2   pound
    uncooked chicken breast tenders (not breaded)
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  • 1   clove
    garlic, finely chopped
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  • 3/4   cup
    uncooked orzo or rosamarina pasta
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  • 1   cup
    Progresso® chicken broth (from 32-ounce carton)
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  • 1/4   cup
    water
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  • 2   teaspoons
    chopped fresh or 1/2 teaspoon dried rosemary leaves
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  • 1/4   teaspoon
    salt
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  • 1   medium
    zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
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  • 2   plum
    (Roma) tomatoes, cut into fourths and sliced (1 cup)
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  • 1/2   medium
    bell pepper, chopped (1/2 cup)
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Directions
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.

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Nutrition information
Calories 370 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 880mg; Total Carbohydrate 47g (Dietary Fiber 5g, Sugars 3g); Protein 35g. Daily Values: Vitamin A 25%; Vitamin C 45%; Calcium 4%; Iron 20%. Exchanges: 2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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