Tuesday, March 5, 2013

Skillet Chicken & Orzo Dinner

This is a simple recipe that uses pantry items or can be ‘dressed-up’ with a few extras.  Tonight was a simple pantry item night.  The origination of the base recipe came to me from Taste of Home Healthy Recipe Cards. Of course, I have a very hard time sticking to a recipe, so I made a few adjustments.  It received my bride's approval and even though she was very skeptical at first, Natalie ate her fair share too.  Leftovers for lunch at school tomorrow!

1 cup orzo, uncooked
1 lb boneless chicken (two average breast halves), cut into small bite size chunks
1 ½ Tbsp. Olive oil

3 cloves garlic, minced

2 cans stewed tomatoes, cut up 
2 cans cannellini beans, rinsed and drained

4oz sliced mushrooms

1 tsp. dried basil
1 tsp. dried oregano

½ tsp. Thyme
¼ cup red wine

2 cups of fresh broccoli florets (or a 1lb bag of frozen, thawed)

Salt & Pepper to taste
What to do now –
Cook the orzo as per package directions, then drain and rinse with cold water. Set aside.
While the orzo cooks, take a large skillet add 1 Tbsp. oil and cook the chicken until no longer pink. 

Add the remaining oil to the skillet and add the garlic and stir well for one minute.  Stir in tomatoes, beans, mushrooms, broccoli, seasonings and wine.  Bring this to a boil/simmer.  Stir in orzo and mix well.  Reduce heat to simmer.  Continue to stir periodically for 8 ten minutes. 

Serve with crusty bread.

A serving is a large 1 ½ cup serving of the mixture.  Each serving is about 415 calories – serves six.

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