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Chicken Garden "Risotto"
Chicken Garden

Category: Main Dish | Serves: 6

(362 ratings)

Nutrition Information:
Calories: 434
Protein: 27 g
Carbs: 57 g
Fat: 11 g
Saturated Fat: 3 g
Sodium: 312 mg
Fiber: 3 g

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This recipe uses orzo pasta instead of rice which is commonly used in risotto recipes. It's filled with veggies and Parmesan - just superb!
2 boneless, skinless chicken breast halves
2 tablespoons oil
1 large onion, finely chopped
1 tablespoon minced garlic
1-3/4 cups (12 ounces) uncooked orzo pasta (orzo is a tiny, rice-shaped pasta)
2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]
2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth
2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]
1/4 teaspoon freshly ground black pepper
3/4 cup freshly grated Parmesan cheese
1 Rinse chicken. Pat dry. Cut into 1-inch pieces.
2 Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.
3 Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.
4 Add chicken. Cook 6 minutes. Mix in corn and pepper. Cook 5 minutes. Remove pan from heat. Stir in cheese gently. Serve hot.

Ratings & Reviews
(362 ratings)
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I wouldn`t make again
Reviewed By: Diet.com Member
This recipe needs something. It was a lot of work for little flavor.
Jun 29, 2009
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