chicken with orzo (kotopoulo me manestra)
(3 ratings)
Orzo or manestra are tiny rice-shaped pasta that are popular in soups and casseroles. Instead of orzo, the Greeks sometimes use hilopites--small, flat, square noodles that are typically homemade. From Secrets of Fat-Free Greek Cooking by Elaine Gavalas.
(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For chicken with orzo (kotopoulo me manestra)
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4 3-ozboneless skinless chicken breast halves
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1 cfat-free chicken broth
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1 8-oz cantomato sauce
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1 mdcarrot, peeled and sliced
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1/2 conion, chopped
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1/2 tspgarlic salt
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1/2 tspfreshly ground black pepper
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1/2 tspdried oregano (preferably greek rigani)
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3 cwater
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1 corzo
How To Make chicken with orzo (kotopoulo me manestra)
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1Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano.
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2Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.
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3Stir the water and orzo into the pot, increase the heat to high, and bring to a boil.
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4Reduce the heat to low, and simmer, stirring frequently, for 15 minutes, or until the orzo is cooked and most of the sauce has been absorbed.
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5Serve the chicken breasts on a bed of orzo.
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6NUTRITIONAL FACTS (PER SERVING) Calories: 260 Carbohydrates: 46.2 g Cholesterol: 63 mg Fat: 4.5 g Fiber: 2.4 g Protein: 27 g Sodium: 612 mg
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