This Sundried Tomato, Chicken, Spinach and Cheese medley is as flavorful as it gets. As always, I recommend chicken thighs, but you can substitute chicken breasts if you prefer. When I first tried this dish, the spinach, sundried tomatoes and cheese were rolled up in a pounded out piece of chicken. But then I tried cutting the chicken into small pieces and sautéing it with the rest of the ingredients and found that it was tastier and yielded more portions. A simple marinade gets the chicken ready for the skillet and from there it’s a quick stir and then served over a bed of Orzo pasta. Enjoy the flavors of the Mediterranean all in one skillet this week!
uncooked orzo
Shrimp And Orzo Salad with Chiffonade of Spinach Dressing
Wow, what a salad! Bright, fresh, and so very flavorful, this Shrimp and Orzo Salad has the perfect combination of protein, blanched vegetables in a savory lemon tarragon dressing. If you’re looking for the perfect main meal salad, this one will not disappoint. It’s also great as a side dish that would pair well with many different entrée’s. The secret to this dish is to not overcook the vegetables or the shrimp. Only a couple of minutes in hot water to blanch the veggies, a few minutes for the shrimp, and then shock them in ice water to stop the cooking process and retain the bright colors! The addition of the snap peas, asparagus (try to find the small, thin spears), the peas (frozen, not canned) and the spinach cut in ultra thin strips (chiffonade) makes this salad so tasty with a surprise in every bite! It’s perfect salad for a holiday buffet and a favorite in January when salads will help us get back on a healthy track. Enjoy!
