Chicken Marsala Orzo "Risotto"
Ingredients
- 2 Tbsp butter
- 1 (8-oz) pkg sliced mushrooms
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 2 cups orzo
- ½ cup Marsala wine
- 1 (32-oz) carton low-sodium chicken broth
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 cup shredded Parmesan cheese
- 1¼ lb boneless, skinless chicken breasts
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 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. Season with salt and pepper to taste.
- 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, and sprinkle with 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
493
|
493
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 618 | 618 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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