Mediterranean Chicken with Rosemary Orzo

By á-3353

Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch strips
• 2 cloves garlic, finely chopped
• 1 1/3 cups uncooked orzo pasta
• 1 can (14 1/2-ounce) fat-free chicken broth
• 1/2 cup water
• 1 tablespoon chopped fresh rosemary leaves OR 1 teaspoon dried rosemary leaves
• 1/2 teaspoon salt
• 2 medium zucchini, cut lengthwise into fourths, then cut crosswise
• 3 plum tomatoes, cut into fourths and sliced (1 1/2 cups)
• 1 medium green bell pepper, chopped

Details

Servings 4

Preparation

Step 1

Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry about 5 minutes or 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.

Makes 4 servings.