Description
A flavorful and comforting one-pot Italian dish made with tender chicken, orzo pasta, and a medley of vegetables in a savory tomato-based sauce.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup canned crushed tomatoes
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the chicken pieces and cook until browned, about 5-6 minutes. Remove and set aside.
- In the same pot, add onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add garlic, zucchini, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another 2 minutes.
- Stir in the orzo, chicken broth, and crushed tomatoes.
- Return the chicken to the pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is cooked and liquid is absorbed.
- Remove from heat, stir in Parmesan cheese, and garnish with fresh herbs before serving.
Notes
- For extra flavor, add a splash of white wine while cooking the vegetables.
- Use rotisserie chicken for a quicker meal.
- Substitute orzo with rice or quinoa if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg