Pretzel S'more Crunch Bar
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Friday, March 28, 2014

Pretzel S'more Crunch Bar

Kelly Mike - Friday, March 28, 2014


For the creamy broccoli orzo:
  • 16 oz orzo (rice-shaped pasta)
  • 2 tbsp extra-virgin olive oil
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes
  • 1 ¼ cups plain fat-free or low-fat Greek yogurt
  • ¼ cup heavy cream
  • 2 cups fresh broccoli florets
  • ¾ cup freshly grated Parmesan plus extra for sprinkling
  • Kosher salt and freshly ground black pepper
  • 1 cup reserved pasta water
For the herb grilled chicken:
  • 1 ½ lbs boneless skinless chicken breasts, pounded to ½-inch thickness
  • Extra-virgin olive oil
  • 2 tsp herbes de Provence
  • Kosher salt and freshly ground black pepper


Cook orzo according to package directions, reserving 1 cup of the cooking liquid before draining.
Drizzle the olive oil over the chicken and season both sides with herbes de Provence, salt and pepper; set aside.
Heat the grill medium-high heat.
While the grill heats and right after you drop the orzo in the water, heat the oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender and fragrant, about 1 ½ minutes. Add the broth and tomatoes and scrape any bits off the bottom of the pan. Simmer the tomatoes until they are tender, about 8-10 minutes, stirring occasionally.
Start grilling the chicken while the tomatoes cook, turning after 4-5 minutes and grilling for another 3-4 minutes until the internal temperature reaches 165° F.
Stir the yogurt, cream and broccoli into the tomato mixture. Add the drained orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper to taste. Sprinkle on extra Parmesan, if desired. Serve with the grilled chicken.


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