• 4servings
  • 40minutes
  • 420calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 4 boneless skinless chicken breasts (about 1 1/4 lb)

  3. 2 cloves garlic, finely chopped

  4. 1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)

  5. 1 3/4 cups Progresso® chicken broth (from 32-oz carton)

  6. 1/2 cup water

  7. 3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)

  8. 2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)

  9. 1 medium green bell pepper, chopped (1 cup)

  10. 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves

  11. 1/2 teaspoon salt

  12. 1/4 cup crumbled feta cheese (1 oz)

  13. Sliced ripe olives, if desired

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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