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Broccoli & Orzo Pasta

Broccoli and Orzo
Servings: 4 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8  • Protein: 6.0

Ingredients:

  • 4.5 oz uncooked orzo pasta
  • 2 cups of fresh broccoli florets only (no stems)
  • 4 cloves garlic, smashed and finely chopped
  • 3 tsp extra virgin olive oil
  • salt and fresh pepper to taste

Directions:

Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked,remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente.Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry. Serve with freshly grated cheese if desired (optional).

Makes 3 cups.

From Skinnytaste.com

Chicken Pasta Primavera

Chicken Pasta Primavera

Servings

6 servings

Calories

485 calories per serving

Ingredients

• 12 ounces cavatappi or fusilli pasta
• 2 green onions
• 4 teaspoons olive oil
• 1 1/2 pounds boneless, skinless chicken-breast halves, cut into 1-inch chunks
• Salt and pepper
• 1 cloves garlic, crushed
• 1 pounds asparagus, trimmed and cut into 1-inch pieces
• 1 medium red pepper, thinly sliced
• 1/2 cups heavy or whipping cream
• 1/4 teaspoons crushed red pepper
• 1/2 cups Parmesan cheese, freshly grated
• 1/4 cups fresh basil leaves, loosely packed, thinly sliced

Preparation

1.)  Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2.)  Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3.)  To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
4.)  To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.

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