Mediterranean Chicken with Rosemary Orzo
★★★★★ 1 vote5
1/2 lbuncooked chicken breast tenders (not breaded)
1 clovegarlic, finely chopped
3/4 cuncooked orzo or rosamarina pasta
1 cprogresso® chicken broth (from 32-oz carton). if you are watching the sodium in your diet, use reduced-sodium chicken broth.
2 tspchopped fresh or 1/2 teaspoon dried rosemary leaves
1 mediumzucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2plum (roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 mediumbell pepper, chopped (1/2 cup)
How to Make Mediterranean Chicken with Rosemary Orzo
- Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
- 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.
- 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.