Chicken With Orzo (Kotopoulo Me Manestra)

Vicki Butts (lazyme)

By
@lazyme5909

Orzo or manestra are tiny rice-shaped pasta that are popular in soups and casseroles. Instead of orzo, the Greeks sometimes use hilopites--small, flat, square noodles that are typically homemade.

From Secrets of Fat-Free Greek Cooking by Elaine Gavalas.


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Rating:
★★★★☆ 3 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

4 3-oz
boneless skinless chicken breast halves
1 c
fat-free chicken broth
1 8-oz can(s)
tomato sauce
1 medium
carrot, peeled and sliced
1/2 c
onion, chopped
1/2 tsp
garlic salt
1/2 tsp
freshly ground black pepper
1/2 tsp
dried oregano (preferably greek rigani)
3 c
water
1 c
orzo

Step-By-Step

1Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano.

2Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.

3Stir the water and orzo into the pot, increase the heat to high, and bring to a boil.

4Reduce the heat to low, and simmer, stirring frequently, for 15 minutes, or until the orzo is cooked and most of the sauce has been absorbed.

5Serve the chicken breasts on a bed of orzo.

6NUTRITIONAL FACTS (PER SERVING)

Calories: 260 Carbohydrates: 46.2 g Cholesterol: 63 mg Fat: 4.5 g Fiber: 2.4 g Protein: 27 g Sodium: 612 mg

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek