Risotto-Style Gorgonzola Chicken & Orzo

Serves: 6
Total Calories: 145


1 1/2 pounds boneless skinless chicken breast halves
1 large onion, finely chopped (1 cup)
1 can (14 1/2 ounce) ready-to-serve fat-free chicken broth
1 1/2 cups uncooked rosamarina (orzo) pasta (9 ounces)
3/4 teaspoon Italian seasoning
1/2 teaspoon lemon pepper seasoning
1/3 cup crumbled gorgonzola cheese


1. Remove fat from chicken. Cut chicken into 1/2-inch strips. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken in skillet about 2 minutes, stirring frequently, until brown. Remove chicken from skillet keep warm.
2. Spray skillet with cooking spray. Cook onion in skillet over medium-high heat about 4 minutes, stirring frequently, until tender. Stir in broth, pasta, Italian seasoning, lemon pepper and chicken. Heat to boiling reduce heat to low. Simmer uncovered about 11 minutes, stirring occasionally, until pasta is just tender remove from heat. Stir in cheese.

1 Serving

Calories 240 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 40mg
Sodium 430mg
Carbohydrate 32g (Dietary Fiber 2g)
Protein 21g

% DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 12%

DIET EXCHANGES: 2 Starch, 2 Lean Meat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 145
Calories from Fat: 46

This Risotto-Style Gorgonzola Chicken & Orzo recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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