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Mediterranean Chicken with Rosemary Orzo
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Prep Time:
30 minutes
Total Time:
30 minutes
Enjoy a quick and delicious meal of chicken, veggies, and orzo in just 30 minutes.
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)
Instructions:
  • Preheat a 10-inch nonstick skillet over medium-high heat. Cook the chicken in the skillet for about 5 minutes, stirring often, until it is nicely browned.
  • Add the garlic, pasta, and broth to the pot. Bring to a boil, then lower the heat, cover, and simmer for about 8 minutes until most of the liquid is absorbed.
  • Mix in the rest of the ingredients and bring to a boil. Reduce to a simmer, cover, and cook for about 5 minutes, stirring occasionally, until the bell pepper is slightly crunchy and the pasta is cooked through.

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