Wednesday, May 12, 2010

Chicken with Pine Nuts and Orzo

I have GOT to share this AMAZING recipe I made last night!! Well, 2 technically. The Chicken Recipe is Weight Watchers, and the orzo recipe I got off a box of orzo - but it was spectacular!!! I will definitely make it over and over again. In order to help you duplicate this extremely tasty dish, I have copied it exactly as it is from the recipes I used.

Orzo with Spinach, Pine Nuts & Parmesean Cheese
1 cup of Orzo
1/4 cup Extra Virgin Olive Oil
2 cloves garlic, minced
1 pinch dried red pepper flakes (optional)
10 oz. fresh baby spinach leaves
2 teaspoons balsamic vinegar
1/4 cup chopped fresh basil leaves
1/4 pine nuts, toasted
1/4 cup shredded parmesean cheese, plus extra for serving (as much as you'd like!)

1. Cook orzo as package directs.
2. Heat olive oil in large skillet over medium heat. Add garlic and pepper flakes and cook, stirring, for 1 minute.
3. Add spinach and stir to mix in garlic. Reduce heat to low, cover and cook for 5 minutes until spinach is wilted. (*This was the point I added the pine nuts so they could get toasted**)
4. Once spinach has wilted, stir in balsamic vinegar. Add drained orzo to skillet with basil, any additional pine nuts and parmesean cheese. Toss well and season with salt and pepper to taste. Serve with additional cheese, as desired.
*Makes 3 entree or 5 side dish servings.
**No nutritional facts listed, therefore, no WW Points :-(


Chicken with Pine Nut Gremolata
4 6-ounce skinless, boneless chicken breasts
Salt (*I used kosher salt, but I LOVE salty food!)
2 teaspoons olive oil, divided
1 cup loosely packed fresh flat-leafed parsley, finely chopped
2 tablespoons pine nuts
1 garlic clove, minced
1/2 teaspoon grated lemon grind
1 tablespoon fresh lemon juice

1. Place chicken breast halves between 2 sheets of heavy duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet. Sprinkle chicken with salt and pepper, seasoning to taste.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chicken to pan, and cook 5 minutes on each side, or until cooked through. (**The recipe doesn't call for this but for the last 5-10 minutes the chicken was cooking, I threw in a handfull of pine nuts to roast them - TOTALLY made the recipe!!!)
3. While chicken cooks, combine parsley, pine nuts, remaining teaspoon oil, garlic, 1/2 teaspoon lemon rind, 1 tablespoon lemon juice, and salt and pepper to taste. Toss gently to combine. Server gremolata (this mixture) over chicken.
Yield - 4 servings. (Serving size - 1 chicken breast, 1 1/2 tablespoons gremolata)
Weight Watchers points - 5

As Rachael Ray would say - YUMM-O!!!!!

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