This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Time is an herb that cures all Diseases."
-Benjamin Franklin, Statesman
Tarragon can be very strong if you use too much of it. For each serving, the rule of thumb is about a half teaspoon or less of fresh and about 1/4 teaspoon or less of dried. If you're making enough food for eight people or more you might want a little bit extra, but too much will make your dish taste bitter instead of that lovely aromatic flavor that tarragon imparts to a recipe.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can easily be multiplied, is a meal all to itself, and makes good leftovers.
Spray a large skillet lightly with olive oil. Place over medium-high heat and add the mushrooms. Cook, tossing frequently, until the mushrooms are well browned. The more caramelized the mushrooms, the better the flavor will be. Add the tarragon to the mushrooms just as they are finished. Remove the mushrooms from the pan to a plate.
Place the water in a medium stock pot or large sauce pan over high heat. When the water is boiling add the orzo.
While the orzo is cooking add the olive oil to the large skillet and place over medium heat. Add the pinenuts and peas. Cook gently until the pinenuts just begin to turn brown, then add the chicken breast.
Cook, tossing frequently, until the chicken breast loses all of its pink on the outside. Add the chicken stock and the salt.
Cook over medium heat for about 10 minutes. During this time the orzo should be done. Add about 1/4 cup of the pasta water to the skillet as the chicken cooks.
When the chicken is cooked through, add the yellow squash and toss well.
Drain the orzo and add it to the skillet. Cook for about 1 minute and serve.
Serving size: about 2 cups
|Calories 600||Calories from Fat 198|
|% Daily Value|
|Total Fat 22g||28%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 65g||24%|
|Dietary Fiber 12g||42%|
|Vitamin A 5%||Vitamin C 44%|
|Calcium 7%||Iron 32%|
|Vitamin K 30mcg||Potassium 1900mg|