Baked Chicken and Garlic Orzo
Orzo is a pasta that looks like plump rice grains. If orzo is not available, alphabet or tiny bead-shaped pasta are good substitutes.
Makes 4 servings
|Nonstick cooking spray|
|4||chicken breast halves, skinned|
|1/4||cup dry white wine|
|10||ounces uncooked orzo pasta|
|1||cup chopped onions|
|4||cloves garlic, minced|
|2||tablespoons chopped fresh parsley|
|1||teaspoon dried oregano leaves|
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|1||teaspoon lemon pepper|
|2||teaspoons olive oil|
|1||lemon, cut into 8 wedges|
- Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add chicken breast halves. Brown, meat side down, 1 to 2 minutes or until lightly browned. Remove chicken from skillet; set aside.
- Reduce heat to medium-high; add wine. Stir with flat spatula, scraping brown bits from bottom of pan. Cook 30 seconds or until slightly reduced; set aside.
- Spray 9-inch square baking pan with nonstick cooking spray. Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir. Place chicken breasts on top. Sprinkle lightly with paprika and lemon pepper. Bake, uncovered, 1 hour and 10 minutes. Remove chicken. Add salt and olive oil to baking pan; mix well. Place chicken on top. Serve with fresh lemon wedges.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||13 %|
Check out more recipes for Italian