Mediterranean Chicken with Rosemary Orzo

Suzy Chaves


Weave the magic of the Mediterranean's by pairing tender chicken with herbs and orzo in this 30-minute dinner recipe, made using Progresso® chicken broth. From eatbetteramerica.


★★★★★ 1 vote

30 Min


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  • 1/2 lb
    uncooked chicken breast tenders (not breaded)
  • 1 clove
    garlic, finely chopped
  • 3/4 c
    uncooked orzo or rosamarina pasta
  • 1 c
    progresso® chicken broth (from 32-oz carton). if you are watching the sodium in your diet, use reduced-sodium chicken broth.
  • 1/4 c
  • 2 tsp
    chopped fresh or 1/2 teaspoon dried rosemary leaves
  • 1/4 tsp
  • 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)

How to Make Mediterranean Chicken with Rosemary Orzo


  1. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
  2. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Printable Recipe Card

About Mediterranean Chicken with Rosemary Orzo

Course/Dish: Chicken

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