Mediterranean Chicken with Rosemary Orzo

Mediterranean Chicken with Rosemary Orzo

Weave the magic of the Mediterranean by pairing tender chicken with herbs and orzo in this 30-minute dinner recipe. 2 servings

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

2

servings

1/2
lb uncooked chicken breast tenders (not breaded)
1
clove garlic, finely chopped
3/4
cup uncooked orzo or rosamarina pasta
1
cup chicken broth
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)
  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.
Makes 2 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 650mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 37g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 4 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.