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Nancy's Kitchen - Tried and Tested Recipes
Mediterranean Chicken with Orzo
Mediterranean Chicken with Orzo
2-1/2 lb. uncooked
chicken breast tenders (not breaded)
2 cloves garlic,
finely chopped
3/4 c. uncooked orzo or rosamarina pasta
1 c. Progresso® chicken broth (from 32-oz carton)
1/4 c. water
2 tsp. chopped fresh or 1/2 tsp. dried
rosemary leaves
1 tsp. dried mint
1/4 tsp. salt
1
medium zucchini, cut lengthwise into fourths, then cut
crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes,
cut into fourths and sliced (1 cup)
1/2 med. bell
pepper, chopped (1/2 cup)
Heat 10-inch nonstick
skillet over medium-high heat. Cook chicken in skillet about
5 minutes, stirring frequently, 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.
Artemis in NYC
http://www.nancyskitchen.com
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