Orzo Chicken Risotto
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 221.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 815.4 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.5 g
- Protein: 19.9 g
View full nutritional breakdown of Orzo Chicken Risotto calories by ingredient
Number of Servings: 2
Ingredients
-
boneless chicken breast - raw, 4 oz
*Flour, white, 1 TBSP
Onions, raw, 0.5 cup, sliced
Garlic, 1 clove
*College Inn Chicken Broth - 99% Fat Free, 1.75 cup
*frozen mixed pepper strips, 1.25 cup
Pepper, black, 0.25 tsp
Thyme, ground, 0.25 tbsp
1/2 C uncooked Orzo
Directions
Cut chicken into bite-size pieces and place in a plastic bag with flour, 1/8 teaspoon salt and 1/8 teaspoon pepper; seal bag and shake to coat chicken.
Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.
Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.
Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more. Yields about 1 1/3 cups per serving.
Number of Servings: 2
Recipe submitted by SparkPeople user BOINGO.
Coat a very large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and brown, about 2 minutes per side; remove chicken from pan.
Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 2 minutes. Add orzo; toast in skillet, stirring constantly, about 1 minute.
Add 1 cup broth to skillet and reduce heat to medium heat; stir and scrape up any browned bits in bottom of skillet with a wooden spoon. Add chicken back to pan with thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper and frozen vegetables; stir well. Add remaining cup of broth and reduce heat to low; cover skillet and simmer until orzo is tender, chicken is completely cooked and vegetables are hot, about 10 minutes more. Yields about 1 1/3 cups per serving.
Number of Servings: 2
Recipe submitted by SparkPeople user BOINGO.
