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Chicken and Orzo Supper

  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • 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
can (14 oz) chicken broth
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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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.

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.

Directions

  • 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.

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