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


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)
plum (roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium
bell pepper, chopped (1/2 cup)


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

About this Recipe

Course/Dish: Chicken