SAUCY CURRIED CHICKEN
1 1/2 cups orzo
1 jar (12 ounces) roasted
red peppers, drained
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1 tablespoon honey
1/2 teaspoon each:
curry powder, salt
Freshly ground pepper
1 tablespoon olive oil
1 large boneless, skinless chicken breast, cubed
1 can (15 1/2 ounces) chickpeas, drained
1 cup low-fat plain yogurt
2 tablespoons chopped fresh mint
Makes 4 servings.
Heat a large saucepan of water to a boil; cook orzo according to package directions, about 8 minutes.
Meanwhile, combine the roasted red peppers, honey, curry powder, salt and pepper to taste in a blender; pulse until pureed.
Heat oil in large skillet; cook chicken, turning once, until almost cooked, about 6 minutes. Add chickpeas and red-pepper sauce to skillet; cook, stirring, until chicken has reached desired doneness and chickpeas and sauce are heated through, about 2 minutes. Remove pan from heat; stir in yogurt until blended.
Drain orzo; divide among 4 plates. Top with chicken mixture; sprinkle 1/2 tablespoon of the mint over each.
Nutritional information per serving: 556 calories, 7 g fat, 2 g saturated fat, 23 mg cholesterol, 98 g carbohydrates, 22 g protein, 990 mg sodium, 6 g fiber.