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Mediterranean Chicken and Orzo
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Prep Time:
40 minutes
Total Time:
40 minutes
Impressive one-dish dinner with chicken, orzo, and veggies.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 2 cloves garlic, finely chopped
  • 1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup water
  • 3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
  • 2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 cup crumbled feta cheese (1 oz)
  • Sliced ripe olives, if desired
Instructions:
  • Heat oil in a 10-inch skillet over medium-high heat. Cook chicken for about 10 minutes, turning once, until browned. Remove chicken from skillet and keep warm.
  • In the skillet, combine garlic, pasta, broth, and water. Bring to a boil, then reduce heat, cover, and simmer for about 8 minutes. Stir occasionally until most of the liquid is absorbed.
  • Add all remaining ingredients except cheese and olives to the pot. Include the chicken. Bring to a boil. Reduce heat, cover, and let it simmer for about 5 minutes, stirring occasionally, until the bell pepper is crisp-tender, and the pasta, chicken, and are fully cooked through. Finish by sprinkling feta cheese and olives on top before serving.

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