What's This?
Serving size 2
Total Time


1 Tbsp extra virgin olive oil8 oz chicken tenders, cut into bite-size chunks1 small zucchini, finely diced1 large shallot, finely chopped½ tsp Italian seasoning⅛ tsp salt2 plum tomatoes, chopped1 can 14-ounce reduced-sodium chicken broth¼ cup dry white wine2 Tbsp orzo or other tiny pasta, such as farfeilling1 ½ cup packed baby spinach


1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.

2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

More From Kitchen Daily:

Thai Chicken Pizza Thai Chicken Pizza
Thai Chicken Pizza
Buffalo Chicken Casserole Buffalo Chicken Casserole
Buffalo Chicken Casserole
Squash Soup with Pumpkin Seeds Squash Soup with Pumpkin Seeds
Squash Soup with Pumpkin Seeds

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 261
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 5gm
  • Sodium 335mg 14%
  • Total Carbohydrates 12gm 4%
  • Fiber 2gm 2%
  • Protein 31gm
  • Cholesterol 72mg 24%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Chicken, American, Easy, Entertaining, Fall

Terms of Service | Privacy Policy Corporate Site | Advertise With Us