Mediterranean Chicken Orzo
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups reduced-sodium chicken broth
- 2 medium tomatoes, finely chopped
- 1 cup sliced pitted green olives
- 1 cup sliced pitted ripe olives
- 1 large carrot, finely chopped
- 1 small red onion, finely chopped
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons butter
- 1 tablespoon herbes de Provence
- 1 cup uncooked orzo pasta
