Tuesday, February 18, 2014

Orzo with chicken, chickpeas, and avocado tossed in Red Wine Mustard Vinaigrette

Need a quick, warm, yummy dinner this week?
Switch up your winter pasta with some feel good Orzo and add in whatever else you have in the fridge!  Once again, I found myself with no plan for dinner and 7pm looming quick.  So I threw 2 chicken breasts in the oven with some olive oil and seasoning, and put a box of Orzo in some hot boiling water.

Here's how it went down....:)

2 baked or sauteed chicken breasts (seasoned lightly and thinly sliced)
1 Box cooked Orzo Pasta
1 bell pepper (thinly sliced)
1 avocado
1 yellow onion
1 can of chickpeas/garbanzo
4 oz. Goat Cheese
Parmesan Cheese, Pepper to garnish

Red Wine Mustard Vinaigrette:
2 TBS olive oil
2TBS Red Wine Vinegar
2 TBS water
1-2 tsp lemon juice
1 TBS Honey Mustard
Salt and Pepper
1/2 packet Sweetener
(feel free to taste and add more or less of each ingredient depending on your taste!)

Sautee the onion and bell pepper in olive oil and some garlic salt.  Add all the pasta ingredients together.  The Goat Cheese will create a creamy yummy sauce over the Orzo.  Pour Vinaigrette over the top and toss all together. Add some Parm and Pepper at the end for a last minute zest and enjoy!

It was great piping hot that night or cold for lunch the next day!


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