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Chicken and Orzo Supper

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By Betty Crocker Kitchens
Updated Sep 7, 2010
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In just over half an hour, you can serve your family a filling pasta dinner!

Chicken and Orzo Supper

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
  • 1 clove garlic, finely chopped
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup uncooked orzo or rosamarina pasta (6 oz)
  • 1 can (14.5 oz) Italian-style stewed tomatoes, undrained
  • 1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
  • 2 tablespoons shredded Parmesan cheese
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
  • Step 
    2
    Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
  • Step 
    3
    Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.

Nutrition

350 Calories
9g Total Fat
34g Protein
35g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
830mg
35%
Potassium
650mg
18%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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