Chicken Marsala Risotto-Style Orzo
Ingredients
- 2 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 (16-oz) pkg orzo
- ½ cup Marsala wine
- 1 (32-oz) carton less sodium chicken broth
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (5-oz) carton shredded Parmesan cheese
- 1½ lb boneless, skinless chicken breasts
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Instructions
- Melt butter in a large Dutch oven over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender. Stir in orzo; cook, stirring occasionally, 2 minutes.
- Gradually add wine; cook, stirring, until liquid is evaporated. Add broth; bring to a boil, reduce heat, and simmer, stirring often, until orzo is tender. Stir in spinach and cheese.
- Meanwhile, cut chicken in half crosswise and pound to ¼-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with Italian seasoning, salt, and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Thinly slice, and serve over orzo mixture.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
655
|
0
|
655
|
| Fat (g) | 18 | 18 | |
| Sat. Fat (g) | 8 | 8 | |
| Protein (g) | 49 | 49 | |
| Carb (g) | 68 | 68 | |
| Fiber (g) | 12 | 12 | |
| T. Sugs (g) | 7 | 7 | |
| A. Sugs (g) | 0 | 0 |
