 |
Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
|
A light chicken/pasta salad from Weight Watchers Slim Ways Chicken cookbook. Cook time is for the orzo and the chicken. Prep time includes chilling. Ingredients:
10 ounces boneless skinless chicken breasts, cut into strips |
1/4 cup fat-free french dressing |
4 teaspoons olive oil |
2 teaspoons dijon mustard |
2 teaspoons balsamic vinegar |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
3 ounces orzo pasta |
1 medium tomato, coarsley chopped |
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary |
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano |
Directions:
1. Place chicken in gallon-size plastic bag with salad dressing.
2. Seal bag, squeezing out air, and refrigerate 1 hour, turning bag occasionally.
3. While chicken is marinating, in a medium bowl with a wire whisk, combine oil, Dijon mustard, vinegar, salt and pepper.
4. In medium pot of boiling water, cook orzo 6-8 minutes, until tender; drain.
5. Add cooked orzo to oil mixture, mixing well to coat thoroughly.
6. Stir in tomato rosemary and oregano and set aside.
7. Spray large nonstick skillet with cooking spray; place over medium heat.
8. Add chicken mixture and cook, stirring occasionally, for 5-8 minutes, until chicken is cooked through.
9. Add chicken mixture to orzo mixture, tossing well to coat thoroughly.
10. Refrigerate, covered, until well chilled.
|
|