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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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

Directions Step-By-Step

1
Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano.
2
Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.
3
Stir the water and orzo into the pot, increase the heat to high, and bring to a boil.
4
Reduce 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.
5
Serve the chicken breasts on a bed of orzo.
6
NUTRITIONAL 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