Apricot Chicken and Orzo--adapted from Better Homes and Gardens
Total Time: 20 Minutes
- 1 1/4 cups dried orzo pasta
- 1 15-ounce can unpeeled apricot halves in light syrup, undrained
- 4 skinless, boneless chicken breasts
- 1 1/2 teaspoons curry powder
- Salt and black pepper
- 2 tablespoons olive oil
- 6 green onions
Cook orzo according to package directions, drain. Drain apricot halves, reserving 1/2 cup syrup. Set apricots and the syrup aside. Meanwhile, sprinkle chicken with 1/2 teaspoon curry powder, salt and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook for 8-10 minutes or until chicken is no longer pink. Add apricot halves, cut side down, to the skillet for last 2 minutes of cooking. Transfer chicken and apricots to keep warm.
Cut green tops off two of the green onions and cut into this diagonal slices; set aside for garnish. Chop remaining green onions. Add chopped green onions and the remaining 1 teaspoon curry powder to skillet; cook for 1 minute. Stir in the reserved syrup and orzo. Spoon onto plates and garnish with green onion tops.