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Published on May 30, 2012

Chicken with Rosemary, Orzo and Vegetables

Chicken with Rosemary, Orzo and Vegetables

May 30, 2012

Ingredients (based upon 6 servings)

  • 1 Cup Low Sodium Chicken Stock
  • 9 1/4 oz Orzo, Dry
  • 2 3/4 Qt Water
  • 13 1/2 oz Chicken Breast, Boneless, Skinless, Raw, 4 oz diced 1/4"
  • 1/4 tsp Ground Black Pepper
  • 1 T + 1 1/2 tsp Fresh Garlic, minced
  • 2 Tbsp Olive Oil
  • 6 1/4 oz Fresh Zucchini, half moon slices
  • 3 oz Fresh Green Peppers, diced 1 /2"
  • 1 Cup Diced Tomatoes, Canned, with juice
  • 1 tsp Rosemary, Dried
  • 1 tsp Kosher Salt
  • 3 T + 2 tsp Fresh Parsley Leaves, Chopped


  1. Bring water to a full rolling boil. Add orzo to boiling water. Stir while returning to a brisk boil. Reduce heat. Simmer for 3 to 5 minutes or until just tender. Drain pasta and "shock" under cold running water. Drain. Hold in cool place.
  2. Toss chicken with pepper and garlic. Hold in refrigerator overnight to marinate. Drain and discard excess marinade.
  3. Heat oil in a pan, over medium heat. Add chicken and sauté for 5 minutes until light brown on all sides.
  4. Add zucchini and green peppers. Cook for 5 minutes.
  5. Add stock, tomatoes, orzo, rosemary and salt. Stir to combine. Bring to a simmer. Cook for 8 to 10 minutes or until stock is absorbed, vegetables are tender and chicken is fully cooked.
  6. Garnish with parsley. Hold hot for service.

Portion: Serve 8 oz spoodle.

Shelf Life: If left over, do not reuse.

Nutritional Data

Calories 173, Calories from Fat 54, Total Fat 6g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 29.6mg, Sodium 495.2mg, Total Carbohydrate 16.5g, Dietary Fiber 1.7g, Sugars 1.9g, and Protein 13g.

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