Easy Baked Chicken & Garlic Orzo - Simple Weeknight Dinner

INGREDIENTS

Nonstick cooking spray 4 chicken breast halves, skinned 1/4 cup dry white wine 10 ounces uncooked orzo pasta 1 cup chopped onions 4 cloves garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon dried oregano leaves 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 1/4 cup water Paprika 1 teaspoon lemon pepper 1/4 teaspoon salt 2 teaspoons olive oil 1 lemon, cut into 8 wedges

PREPARATION:

1. Preheat oven to 350°F. Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add chicken breast halves. Brown, meat side down, 1 to 2 minutes or until lightly browned. Remove chicken from skillet; set aside.
2. Reduce heat to medium-high; add wine. Stir with flat spatula, scraping brown bits from bottom of pan. Cook 30 seconds or until slightly reduced; set aside.
3. Spray 9-inch square baking pan with nonstick cooking spray. Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir. Place chicken breasts on top. Sprinkle lightly with paprika and lemon pepper. Bake, uncovered, 1 hour and 10 minutes. Remove chicken. Add salt and olive oil to baking pan; mix well. Place chicken on top. Serve with fresh lemon wedges.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Fiber 1 g Carbohydrate 64 g Cholesterol 73 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 13 % Calories 483 Protein 38 g Sodium 231 mg DIETARY EXCHANGE: Vegetable 1 Starch 4 Meat 3