EatingWell Serves Two
Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.
2 servings, 2 cups each
Active Time: 35 minutes |
Total Time: 40 minutes
1 tablespoon extra-virgin olive oil
8 ounces chicken tenders, cut into bite-size chunks
1 small zucchini, finely diced
1 large shallot, finely chopped
1/2 teaspoon Italian seasoning blend
1/8 teaspoon salt
2 plum tomatoes, chopped
1 14-ounce can reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons orzo, or other tiny pasta, such as farfelline
1 1/2 cups packed baby spinach
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Per serving :
8 g Fat;
1 g Sat;
5 g Mono;
72 mg Cholesterol;
12 g Carbohydrates;
31 g Protein;
2 g Fiber;
335 mg Sodium;
483 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.