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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Deceptively easy - great for a weeknight meal. All you need to add is a green vegetable or salad. BH&G Magazine, June 2008 edition. Ingredients:
1 1/4 cups dried orzo pasta (8 oz.) |
low sodium chicken broth |
15 ounces can unpeeled apricot halves in light syrup |
4 boneless skinless chicken breast halves |
1 1/2 teaspoons curry powder |
2 tablespoons olive oil |
crushed red pepper flakes |
6 green onions |
Directions:
1. Cook orzo according to package; drain. (Instead of using water use chicken broth)
2. Drain apricot halves, reserving 1/2 cup syrup.
3. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder.
4. Heat oil in large skillet over medium heat with crushed red pepper flakes
5. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once.
6. Add apricots the last 2 minutes.
7. Transfer to plates.
8. Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions.
9. Add chopped onion and remaining curry powder to skillet; cook 1 minute.
10. Stir in reserved syrup and orzo.
11. Add to plates.
12. Sprinkle onion tops.
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