Zutaten für Tuscany Chicken And Orzo With Bean Dressing
- Chicken Breasts
- White Wine
- Garlic Cloves
- 1 bay leaf
- Rosemary Sprig
- Lemon, Juice Of
- 1 tbsp Italian seasoning
- Orzo Pasta
- 2 ¾ cups chicken broth
- 1 medium zucchini, diced
- Tomatoes
- Cannellini Beans
- 2 tbsp spaghetti sauce
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Zubereitung von Tuscany Chicken And Orzo With Bean Dressing
- In a bowl, combine 1.5 lbs boneless, skinless chicken breasts with 1 tbsp Italian seasoning. Marinate overnight in the refrigerator.
- Dice 1 medium zucchini and 1 pint cherry or grape tomatoes. Combine and refrigerate overnight.
- Preheat oven to 350°F (175°C).
- Heat a large skillet over high heat. Reduce heat to medium-high.
- Remove chicken from marinade; season generously with salt and pepper. Sear chicken in the hot skillet for 3 minutes per side until browned.
- Transfer seared chicken to a greased baking sheet.
- In a large casserole dish, combine 1 cup orzo pasta, diced zucchini, diced tomatoes, and 1 ¾ cups chicken broth.
- Cover tightly with foil.
- Place both the baking sheet with chicken and the casserole dish with orzo into the preheated oven.
- Bake for 25 minutes.
- While the chicken and orzo bake, prepare the bean dressing: Deglaze the skillet used for searing the chicken with the remaining marinade, scraping up any browned bits.
- Drain and rinse 1 (15-ounce) can of cannellini beans several times.
- Add the beans, 2 tbsp spaghetti sauce, 1 cup chicken broth, 1 bay leaf, and 1 sprig of fresh rosemary to the skillet with the marinade. Bring to a simmer and cook until reduced by one-third (about 15-20 minutes).
- Remove the bay leaf and rosemary sprig.
- Once the chicken and orzo are cooked (internal temperature of chicken reaches 165°F), it's time to assemble!
- Spread the cooked orzo on a serving platter. Arrange the chicken on top. Pour the creamy bean dressing over the chicken and orzo.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
18g
Fat
21g
Carbs
22g
