Chilledorzowithgrapes Recipes

CHILLED ORZO WITH GRAPES

Chilled Orzo With Grapes image

This is so yummy it's hard to stop at one serving. Use your favorite light dressing. Some 0 point veggies could be added if desired It's 5 Weight Watchers points per serving. Sorry, it's not core

Provided by Budgiegirl

Categories Low Cholesterol

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces orzo pasta
1/2 cup pistachios, shelled
1 garlic clove, finely chopped
1 cup seedless grapes, halved
1/4 cup reduced fat Italian vinaigrette dressing

Steps:

Cook orzo according to package directions.
Drain and rinse under running cold water; set aside.
Spray a 10" nonstick skillet with nonstick spray; set over medium heat; add pistachios and garlic: cook, stirring constantly, until garlic is lightly browned, about 1 minute, remove from heat.
Add orzo, grapes and dressing stir to combine.
Transfer to a bowl; refrigerate, covered, until ready to serve.

Nutrition Facts : Calories 368.6, Fat 11.9, SaturatedFat 1.7, Sodium 246.9, Carbohydrate 55.9, Fiber 3.8, Sugar 9.6, Protein 11

CHICKEN GORGONZOLA

Chicken Gorgonzola image

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Provided by Spirited Sarah

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 17

Ingredients

1 cup fresh basil leaves
2 ½ tablespoons extra-virgin olive oil
2 ½ tablespoons chopped walnuts
2 ½ tablespoons grated Parmesan cheese
3 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
1 cup sliced baby bella mushrooms
½ cup thinly sliced onion
2 cloves garlic, minced
½ cup Gorgonzola cheese, divided
¼ cup white wine
½ lemon, juiced
2 tablespoons chicken broth
1 teaspoon brown sugar
salt and ground black pepper to taste
2 tomatoes, seeded and chopped

Steps:

Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
Serve each chicken breast on a plate topped with sauce.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g

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