Mediterranean Chicken w/Rosemary Orzo

photo by deinemuse


- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast, cut into 1 inch strips
- 2 cloves garlic, minced
- 1 1⁄3 cups orzo pasta, uncooked
- 1 (14 1/2 ounce) can fat free chicken broth
- 1⁄2 cup water
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1 1⁄2 cups zucchini, julienned or chopped (about 2 medium)
- 1 1⁄2 cups plum tomatoes, choppped (about 3 tomatoes)
- 1 medium green pepper, chopped
directions
- Spray 10 inch skillet with cooking spray and heat over medium-high heat.
- Add chicken, stir-fry until browned, about 5 minutes; stir in orzo, garlic and broth.
- Heat until boiling; reduce heat, cover and simmer about 8 minutes or until liquid is absorbed.
- Stir in remaining ingredients; bring to a boil.
- Cover and simmer about 5 minutes, stirring once until pepper is crisp-tender and orzo is tender.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
5 stars from this family! VERY good. I wasn't worried about the low-fat deal - have a growing daughter, so I used a little olive oil for the chicken and used regular Swanson's broth. The fresh plum tomatoes at my store looked nasty, so I used a can of petite diced tomatoes.Loved the flavor,and topped it with Parmesan. Definitely a keeper, and I think it would make a great summer dish - won't heat up the kitchen too much. Thanks!
-
I made this a couple weeks ago, and it made a ton! My b/f ate a bunch and then I froze half of it. It was good, but I still felt like it was missing something. I did love the rosemary! I used canned tomatoes and added some onion, but still, a little bland. I'll make it again, just try and think of something else to add.
-
This was fast, easy, healthy and filling, so I'd give it five stars for preparation. I found it lacking flavor, however. I added onions, white wine, extra herbs and a splash of balsamic vinegar to boost the flavor, but it still needed something. I'm not giving up on it yet, though - I think I'll either add sweet Italian sausage or chopped portabello mushrooms and maybe some crumbled feta. I'm not too concerned about the fat content. ;-)
see 6 more reviews
RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.