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Dakota Chicken & Orzo
Don Kaufman and Nan Belknap, Estes Park, CO

1 cups orzo or similar small pasta (10 ounces)
4 6-ounce chicken breasts
2 teaspoons grilling spice or seasoned salt
2 tablespoons butter
cup white wine
teaspoon marjoram
1/8 teaspoon red pepper flakes
cup chopped deli ham
red bell pepper, finely chopped
cup chopped onion
1/3 cup julienne carrots
1/3 cup sliced fresh mushrooms
2 cloves garlic, minced
1 12-ounce jar fat free chicken gravy

Cook pasta according to package directions; drain. Rinse chicken breast, pat dry with paper towel. Sprinkle each breast with teaspoon grilling spice. Melt butter in a non-stick skillet over medium heat. Cook chicken* for 2 minutes on each side or until browned. Reduce heat to medium-low, cover and simmer 10 to 12 minutes or until done.

Remove chicken from skillet; keep warm. Return skillet to medium-high heat, add wine, marjoram and red pepper flakes; cook for 30 seconds, stirring constantly. Add ham, bell pepper, onion, carrots, mushrooms and garlic. Cook 5 minutes or until tender. Add gravy, heat through and keep warm.

Divide orzo into 4 portions. Place a chicken breast on a bed of orzo and top with a portion of the vegetable mixture. Serves 4.

* Chicken may be broiled or grilled.

Nutritional Information
Each serving provides: 630 calories, 55 g protein, 69 g carbohydrates, 4 g fiber, 10 g fat, 130 mg cholesterol, 165 mcg folate, 5 mg iron, 377 mg sodium.