Mediterraneanchickenwrosemaryorzo Recipes

MEDITERRANEAN CHICKEN W/ROSEMARY ORZO

Mediterranean Chicken w/Rosemary Orzo image

A low fat, healthy good for you stove top dinner that is quick and easy to prepare. For those on Weight Watcher points program, this is 6 points per serving. I believe this recipe is from our local newspaper.

Provided by TheDancingCook

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 364.5, Fat 2.7, SaturatedFat 0.6, Cholesterol 65.8, Sodium 797.5, Carbohydrate 48, Fiber 3.7, Sugar 4.5, Protein 35.6

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

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

MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO

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

Ingredients

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.

MEDITERRANEAN CHICKEN AND ORZO

Mediterranean Chicken and Orzo image

Loaded with chicken, orzo and vegetables, this is a one-dish dinner that's sure to impress.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 cup crumbled feta cheese (1 oz)
Sliced ripe olives, if desired

Steps:

In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 g

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