Mediterranean Chicken and Orzo

By Tonya_Speed

NUTRITION per serving: 439 Calories; 8g Fat; 41g Protein; 51g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 393mg Sodium. Exchanges: 3 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat. Points: 9

Ingredients

• 1 tablespoon olive oil
• 4 (4-oz.) boneless skinless chicken breast halves
• 2 cloves garlic, pressed
• 8 ounces Orzo pasta, uncooked
• 1 3/4 cups low sodium chicken broth
• 1/2 cup water
• 3 plum (Roma) tomatoes, cut into quarters
• 2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices
• 1 cup chopped green bell pepper
• 1 teaspoon dried rosemary leaves
• 1/4 cup crumbled Feta cheese
• Sliced black olives (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken and cook for about 10 minutes, turning once, until brown; remove from skillet and keep warm. In the same skillet, combine garlic, pasta, broth and water; bring to a boil then reduce heat; cover and simmer for about 8 minutes, stirring occasionally, until most of the liquid is absorbed. Stir in remaining ingredients, except cheese and olives. Return chicken to the skillet; bring to a boil then reduce heat, cover and simmer for about 5 minutes, stirring once, until bell pepper is tender-crisp, pasta is tender and chicken is no longer pink in the center. Sprinkle with Feta cheese and olives.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Use gluten free Orzo pasta OR substitute brown rice. Make sure broth is gluten free.