Orzo with Chicken, Broccoli, and Pesto

Cooking Light
5 servings (serving size: 1 cup)

Ingredients

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2 cups small broccoli florets
2 tablespoons pine nuts, toasted
1 garlic clove, peeled
1 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
1 1/2 cups shredded cooked chicken breast (about 6 ounces)

Preparation

Steam broccoli, covered, for 2 minutes or until crisp-tender. Rinse broccoli with cold water. Drain; place in a large bowl.

Drop the pine nuts and garlic through food chute with food processor on, and process until minced. Add parsley, mint, and cheese; process until finely minced. With the processor on, slowly pour the oil, lemon juice, water, salt, and pepper through food chute, and process until well blended.

Add the parsley mixture, orzo, and chicken to broccoli; stir well.

Created date

September 2001

Nutritional Information

Calories 258
Caloriesfromfat 29 %
Fat 8.2 g
Satfat 2.1 g
Monofat 3.9 g
Polyfat 1.6 g
Protein 21 g
Carbohydrate 25 g
Fiber 2.4 g
Cholesterol 40 mg
Iron 3.4 mg
Sodium 377 mg
Calcium 122 mg