MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO

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Mediterranean Chicken with Rosemary Orzo image

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.

Provided by Suzy Chaves

Categories     Chicken

Time 30m

Number Of Ingredients 10

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 water
2 tsp chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 tsp salt
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)

Steps:

  • 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.

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