Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 6

Most kids love bell peppers and pasta. Both are featured in this simple, fresh dish. Use only red bell peppers, or try any combination of red, yellow, orange, and green.

Robyn Webb
Recipe by Cooking Light May 2004

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1/2 cup orzo mixture, and 1/3 cup bell pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook orzo according to package directions, omitting salt and fat.

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  • While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.

  • Combine orzo and feta, and serve with chicken and bell pepper mixture.

Nutrition Facts

404 calories; calories from fat 26%; fat 11.7g; saturated fat 4.5g; mono fat 4.8g; poly fat 1g; protein 46.8g; carbohydrates 26.3g; fiber 2g; cholesterol 118mg; iron 2.8mg; sodium 644mg; calcium 143mg.
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