Chicken Orzo Skillet

1. Cook the chicken until well browned in the heated oil at medium-high heat in a large skillet.

2. Add the mushrooms, onion and garlic.

3. Cook and stir for 3 minutes.

4. Add all of the other ingredients except for the tomato.

5. Mix well and bring to a boil.

6. Reduce the heat.

7. Cover and simmer for 15 minutes, stirring occasionally.

8. Add the tomato and if desired, more fresh basil, and stir to combine.

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Nutrient	Quantity
Total fats	42.5943 g
Protein	80.5945 g
Carbohydrates	51.9944 g
Energy	916.5197 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3294 g
Water	1042.6351 g
Aspartic acid	6.9872 g
Calcium, Ca	185.5273 mg
Lutein + zeaxanthin	758.9431 g
Fiber, total dietary	9.0726 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	11693.959 g
Niacin	36.4569 mg
Vitamin A, RAE	1251.421 g
Arginine	4.6746 g
Riboflavin	0.437 mg
Tocopherol, beta	0.04 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.3542 g
Glutamic acid	12.1658 g
Sodium, Na	1951.5988 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7627 g
Total lipid (fat)	42.5943 g
Manganese, Mn	0.8061 mg
Fructose	4.7982 g
Proline	3.3746 g
Fatty acids, total saturated 16:0	7.2678 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	5.3873 g
Choline, total	261.1542 mg
Sugars, total	16.8234 g
Serine	2.6404 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.9507 g
Fatty acids, total saturated 20:4 undifferentiated	0.1701 g
Vitamin B-6	2.3342 mg
Selenium, Se	57.8884 g
Ash	10.9614 g
Vitamin D	54.4311 IU
Fatty acids, total saturated 18:1 undifferentiated	14.0908 g
Pantothenic acid	3.4311 mg
Phenylalanine	2.9514 g
Copper, Cu	0.4001 mg
Betaine	30.8188 mg
Thiamin	0.4318 mg
Retinol	81.6467 g
Methionine	1.9621 g
Iron, Fe	4.5915 mg
Carbohydrate, by difference	51.9944 g
Phosphorus, P	790.3282 mg
Folate, total	88.7157 g
Tocopherol, gamma	0.5515 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.034 g
Lycopene	5749.1761 g
Alanine	4.2747 g
Cholesterol	229.0644 mg
Valine	3.6393 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	6.7146 g
Glycine	4.3179 g
Carotene, alpha	4676.2512 g
Glucose (dextrose)	5.1255 g
Fatty acids, total saturated 14:0	0.2756 g
Zinc, Zn	4.1244 mg
Isoleucine	3.7842 g
Fatty acids, total saturated 12:0	0.0345 g
Fatty acids, total polyunsaturated	9.6756 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	5.4544 g
Tocotrienol, alpha	0.072 mg
Vitamin A, IU	24848.4428 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	88.7157 g
Tryptophan	0.8516 g
Vitamin C, total ascorbic acid	46.9922 mg
Phytosterols	38.1112 mg
Galactose	0.0081 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.0186 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	1.8304 g
Tyrosine	2.4341 g
Vitamin B-12	1.1567 g
Vitamin K (phylloquinone)	49.6082 g
Fatty acids, total saturated	11.4161 g
Histidine	2.229 g
Fatty acids, total monounsaturated	17.9993 g
Threonine	3.2915 g
Folate, food	88.7157 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin D (D2 + D3)	1.3608 g
Cryptoxanthin, beta	1.3628 g
Vitamin E (alpha-tocopherol)	3.6634 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.068 g
Fatty acids, total trans	0.3572 g
Magnesium, Mg	157.3303 mg
Lysine	6.1099 g
Potassium, K	1937.3761 mg
Cystine	1.067 g
Fluoride, F	10.3105 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 teaspoon	39.78	0	4.5
Chicken breast	0.75 lb	585.1349	0	31.468
Carrot	1 cup	52.48	12.2624	0.3072
Onion	0.5 cup	32	7.472	0.08
Tomato	1	40.2099	8.6898	0.4468
Mushroom	2 cups	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Water	0.66 cup	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 tablespoon	0.6095	0.0702	0.017
cream chicken soup	10 ounces	155.9222	21.1487	5.7266
orzo pasta	0.75 cup	0	0	0