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One Pot Orzo Pasta with Tomatoes

Yield: 6 servings (1 cup per serving)
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 8 oz. uncooked orzo
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, chopped
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 14.5 oz. petite diced tomatoes with liquid
  • 15.5 oz. chickpeas
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh basil (optional)

Instructions

  • In a large skillet sauté the onion in olive oil for 2 minutes. Stir in the garlic, then the orzo.
  • Let the orzo toast for a few minutes, then add in the white wine.
  • Pour in the chicken broth, and petite diced tomatoes. Add salt and pepper, then bring to a boil.
  • Reduced heat to low, cover and let simmer for 12 minutes, stirring occasionally, until the orzo is cooked through and the sauce has thickened.
  • Stir in the chickpeas and let them cook for a minute or two to heat through.
  • Top with grated Parmesan cheese and fresh chopped basil, if desired.