Ingredients

The following ingredients have 6 Servings
  • 3 teaspoons olive oil (divided)
  • 2 boneless skinless chicken breasts, (cut into 3/4 –inch pieces)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 yellow onion (chopped)
  • 3 carrots (cut into half-circles)
  • 3 cloves garlic (minced)
  • 3/4 teaspoon ground oregano
  • 1/2 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 5 1/4 cups low sodium chicken broth
  • 2/3 cup whole wheat orzo pasta
  • 1 14 ounce can of chickpeas, drained & rinsed
  • 1/4 cup minced flat-leaf parsley

Instruction

  • Heat 2 teaspoons olive oil in a large saucepan set over medium-high heat. Add the chicken, salt and pepper, and sauté until just cooked through. Transfer the chicken to a bowl.
  • Turn the heat to medium and heat the remaining 1 teaspoon of oil in the saucepan. Add the onions and carrots, and cook until the vegetables are starting to soften, about 5 minutes. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.
  • Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
  • Add the orzo and cook until tender, 8 to 10 minutes.
  • Stir in the chickpeas and heat for about 2 minutes.
  • Stir in the parsley. Serve.