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Chicken Orzo Skillet

 Chicken Orzo Skillet
"As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children. I combined two recipes to come up with this family favorite," pens Kathleen Farrell of Rochester, New York.
6 ServingsPrep/Total Time: 30 min.


  • 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. Meanwhile, in a large
  • nonstick skillet coated with cooking spray, cook chicken in 2
  • teaspoons oil for 6-7 minutes or until no longer pink. Remove and
  • keep warm.
  • In the same skillet, cook garlic in remaining oil for 1 minute or
  • 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. Yield: 6 servings.
Nutritional 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,

2 of 2

Chicken Orzo Skillet (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 2 lean meat, 3 vegetable, 2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.