Ingredients
2 tablespoons olive oil, divided 3/4 pound boneless skinless chicken breasts, cubed 2 celery ribs, chopped2 medium carrots, chopped1 small onion, chopped1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper1/4 cup white wine or additional reduced-sodium chicken broth1 carton (32 ounces) reduced-sodium chicken broth1 teaspoon minced fresh rosemary1 bay leaf1 cup uncooked whole wheat orzo pasta1 teaspoon grated lemon zest1 tablespoon lemon juiceMinced fresh parsley, optional
Preparation
In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil.
Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.
