Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 lbs. boneless, skinless chicken breast halves
- 1 large onion, chopped
- 1 can (14 1/2 oz) chicken broth
- 1-1/2 cups uncooked orzo pasta
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon lemon pepper
- 1/3 cup crumbled Gorgonzola cheese
Directions
1.Remove fat from chicken and cut chicken into half inch strips.
2.Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
3.Cook chicken in skillet until browned or about 2 minutes.
4.Remove chicken and set aside.
5.Spray skillet with cooking spray and cook onion over medium-high heat until tender, stirring often (about 4 minutes).
6.Stir in broth, pasta, seasoning, lemon pepper and chicken. Heat to boiling then reduce heat to low. Simmer uncovered for 11 minutes, stirring occasionally until pasta is just tender. Remove from heat.
7.Stir in Gorgonzola cheese and serve.