Recipe: Greek Chicken with Orzo (Kotopoulo me Manestra)

CHICKEN WITH ORZO (KOTOPOULO ME MANESTRA)

"Orzo or manestra are tiny rice-shaped pasta that are popular in soups and casseroles. Instead of orzo, the Greeks sometimes use hilopites -small, flat, square noodles that are typically homemade."

4 (3 ounces each) skinless boneless chicken breast halves
1 cup fat-free chicken broth
1 (8 ounce) can tomato sauce
1 medium carrot, peeled and sliced
1/2 cup chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano (preferably Greek rigani)
3 cups water
1 cup orzo, uncooked

Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.

Stir the water and orzo into the pot, increase the heat to high, and bring to a boil. Reduce the heat to low, and simmer, stirring frequently, for 15 minutes, or until the orzo is cooked and most of the sauce has been absorbed.

Serve the chicken breasts on a bed of orzo.

Makes 4 servings
Source: Secrets of Fat-Free Greek Cooking by Elaine Gavalas