Ingredients for Chicken Tomato Zucchini And Orzo Stew
- Diced Tomatoes
- 4 cups chicken broth
- Garlic Cloves
- Dried Basil
- Dried Thyme
- Dried Marjoram
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Boneless Skinless Chicken Breast Halves
- Dry White Wine
- Orzo Pasta
- 2 medium zucchini (chopped)
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How to Make Chicken Tomato Zucchini And Orzo Stew
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 2 cloves of minced garlic, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried marjoram. Cook for 1 minute, until fragrant.
- Add one (28 ounce) can of crushed tomatoes with their juice, 4 cups of chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
- Stir in 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 1/2 cup dry white wine, 1 cup orzo pasta, and 2 medium zucchini (chopped).
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the orzo is tender. Stir occasionally.
- Taste and adjust seasoning as needed. Garnish with fresh basil leaves before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
42g
Fat
4g
Carbs
15g
