Tomato Basil Chicken over Whole Wheat Orzo, Strawberry-Spinach Salad
Servings : 4
Ingredients
Tomato Basil Chicken over Whole Wheat Orzo
- 4 boneless, skinless chicken breast
- salt to taste
- pepper to taste
- 1/2 cup sundried tomato-basil pesto such as Delallo
- 2 Tbsp bottled minced garlic
- 1 Tbsp extra virgin olive oil
- 1 red onion diced
- 1 Tbsp unsalted butter
- 1/2 cup whole milk
- 1 Tbsp capers optional
- 4 Tbsp fresh basil chopped
- 2 cups 100% whole wheat orzo pasta uncooked (you can use quinoa or brown rice)
Strawberry-Spinach Salad
- 5 oz baby spinach
- 1 cup strawberries fresh, sliced
- 1/2 cup pecan halves raw if possible
- 1/2 cup gorgonzola cheese crumbled
- 1/4 cup Balsamic Vinegar
Raspberry-Vinaigrette Salad Dressing
- 2 Tbsp raspberry fruit-only preserves
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
Tomato Basil Chicken
- Heat oven to 375. Sprinkle chicken with salt and pepper. Heat olive oil in a medium oven-proof skillet. Add chicken. Cook until browned on all sides, stirring frequently. Remove chicken; set aside. (Don’t worry if chicken isn’t cooked through— it will be cooked again.) Add onions to skillet. Cook 1 minute. Add 1 c. water, pesto, and garlic. Cook 8-10 minutes or until reduced to 1/3 c. Remove from heat. Add butter and whisk until butter is melted. Add milk and stir. Add chicken back to skillet. Add capers, if using. Place skillet in oven for 5-8 minutes or until chicken is cooked through. While chicken is baking, cook orzo according to package directions. Drain. Serve over cooked orzo.
Strawberry-Spinach Salad
- Add spinach to 4 bowls. Add strawberries and pecans. Drizzle with dressing. Sprinkle with cheese.
Raspberry-Vinaigrette Salad Dressing
- Combine all ingredients in a blender. Blend until smooth.