MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO

Mediterranean Chicken with Rosemary Orzo image

Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 10

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Ingredients

1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1/4 teaspoon 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:

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.

Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g