Chicken and Acini di Pepe with Tomato and Lemon

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 482.8
  • Total Fat: 7.0 g
  • Cholesterol: 98.6 mg
  • Sodium: 788.1 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 49.5 g

View full nutritional breakdown of Chicken and Acini di Pepe with Tomato and Lemon calories by ingredient
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This is my version of a Martha Stewart recipe. Enjoy!

10 WW points per serving
This is my version of a Martha Stewart recipe. Enjoy!

10 WW points per serving

Number of Servings: 4


    1 tbsp extra-virgin olive oil
    1 cup Acini di Pepe
    4 boneless skinless chicken breasts (6 oz breasts were used for calculation)
    1/2 medium onion, thinly sliced
    2 medium tomatoes, diced
    3 garlic cloves, minced
    4 strips lemon peel (2 inches each)
    Pinch of saffron
    2 t chicken Better than bouillon mixed with 2 cups water
    1/2 tsp coarse salt
    1 cup frozen peas, thawed
    1 lemon, cut into wedges, for serving


1. Heat oil in a large skillet over medium-high heat. Add Acini di Pepe, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.

2. Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.

3. Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.

4. Return chicken to skillet. Add stock, salt, and Acini di Pepe, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Number of Servings: 4

Recipe submitted by SparkPeople user BUN3KIN.

TAGS:  Poultry |

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