- Special Pricing
Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or Garlic-Tomato Toasts and top with grated Romano or Parmesan cheese.
Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.
- 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
- One 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 the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
Add the zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add the tomatoes, broth, wine and orzo (or other tiny pasta); increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in the spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
261 calories; 8g total fat; 1g total saturated fat; 72mg cholesterol; 335mg sodium; 12g carbohydrates; 2g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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