Chicken With Orzo Pasta

Prep: 10 minutes

Cook: 20 minutes

Yield: 6 servings

1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
3 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 package (16 ounces) frozen broccoli florets, thawed

Cook orzo according to package directions. Cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm.

Cook garlic in remaining oil until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.

Tips and Tricks

This recipe works best with a small pasta, so if you don't have orzo, use rice or barley. It also makes a lot, so I split the recipe in half.

Make It Healthier

Use low-sodium stewed tomatoes. Omit salt. Serve with whole wheat pasta.

How Kids Can Help

Measure ingredients. Rinse beans.

Nutrition Facts

1-1/2 cups equals 342 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 589 mg sodium, 49 g carbohydrate, 7 g fiber, 25 g protein

Diabetic Exchanges

3 vegetable, 2 starch, 2 very lean meat, 1/2 fat