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Name: One Pot Chicken and Orzo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: * 3 chicken breasts chopped into bite size (approx; * 1.50 tablespoon olive oil; * 4.50 tablespoon pesto divided; * 3/4 onion chopped; * 1.50 cup sliced carrots; * 1.50 cup zucchini quartered; * 1.50 red bell pepper chopped; * 1.50 cup uncooked orzo; * 3 garlic cloves minced; * 1.50 14.5 oz. can crushed tomatoes; * 3 cup low sodium chicken broth; * 1.50 teaspoon chicken bouillon optional*; * 3/4 teaspoon dried oregano; * 3/8 teaspoon salt; * 3/8 teaspoon pepper; * 3/8 teaspoon red pepper flakes; * 3/4 cup freshly grated Parmesan cheese

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INGREDIENTS

* 3 chicken breasts chopped into bite size (approx
* 1.50 tablespoon olive oil
* 4.50 tablespoon pesto ; divided
* 3/4 onion ; chopped
* 1.50 cup sliced carrots
* 1.50 cup zucchini ; quartered
* 1.50 red bell pepper ; chopped
* 1.50 cup uncooked orzo
* 3 garlic cloves ; minced
* 1.50 14.5 oz. can crushed tomatoes
* 3 cup low sodium chicken broth
* 1.50 teaspoon chicken bouillon ; optional*
* 3/4 teaspoon dried oregano
* 3/8 teaspoon salt
* 3/8 teaspoon pepper
* 3/8 teaspoon red pepper flakes
* 3/4 cup freshly grated Parmesan cheese

INSTRUCTIONS

2. Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir.?

3. Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).

NOTES

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One Pot Chicken and Orzo

* 3 chicken breasts chopped into bite size (approx
 * 1.50 tablespoon olive oil
 * 4.50 tablespoon pesto divided
 * 3/4 onion chopped
 * 1.50 cup sliced carrots
 * 1.50 cup zucchini quartered
 * 1.50 red bell pepper chopped
 * 1.50 cup uncooked orzo
 * 3 garlic cloves minced
 * 1.50 14.5 oz. can crushed tomatoes
 * 3 cup low sodium chicken broth
 * 1.50 teaspoon chicken bouillon optional*
 * 3/4 teaspoon dried oregano
 * 3/8 teaspoon salt
 * 3/8 teaspoon pepper
 * 3/8 teaspoon red pepper flakes
 * 3/4 cup freshly grated Parmesan cheese

1. Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.?
2. Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir.?
3. Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.