Mediterranean Chicken with Rosemary Orzo


  • ½ lb uncooked chicken breast tenders (not breaded)
  • 1 clove garlic, finely chopped
  • ¾ cup uncooked orzo or rosamarina pasta
  • 1 cup Progresso® chicken broth (from 32-oz carton)
  • ¼ cup water
  • 2 teaspoons chopped fresh or ½ teaspoon dried rosemary leaves
  • ¼ teaspoon salt
  • + 3 more ingredients
    • 1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (¾ cup)
    • 2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
    • ½ medium bell pepper, chopped (½ cup)

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 ingred...

View full recipe at SpringPad


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