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Chicken, Mediterranean w/Rosemary Orzo (M, TNT)
Source: "Betty Crocker's Eat and Lose Weight" (Hungry Minds, 2000)
Serves: 4

1 lb. boneless, skinless chicken breasts, cut into 1" strips
2 cloves garlic, finely chopped
1-1/3 cups uncooked orzo
1 (14-1/2 oz.) can fat-free chicken broth
1/2 cup water
1 tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves
1/2 tsp. salt
2 medium zucchini, cut lengthwise into fourths, Then cut crosswise into slices (1-1/2 cups)
3 plum tomatoes, cut into fourths and sliced (1-1/2 cups)
1 medium green bell pepper, chopped (1 cup)

Spray 10" skillet with cooking spray. Heat over medium-high heat.

Add chicken. Stir fry about 5 minutes or until brown. Stir in garlic, pasta, and broth. Heat to boiling. Reduce heat. Cover and simmer about 8 minutes or until most of liquid is absorbed.

Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.

Posted by Rita Busman

Nutritional Info Per Serving: 300 calories, 4g fat, 50mg cholesterol, 820mg sodium, 4g dietary fiber.