 |
| |
| |
Recipes
Warm Chicken and Caramelized Onion Pasta Salad
View all HARVESTLAND® recipes
 |
|
 Print
Prep/Cook Time:
Servings: 4
The combination of sweet and tangy flavors makes this an out of the ordinary culinary delight. The perfect salad when just any “salad” won’t do!
|
| What You Need |
| 2 | cups HARVESTLAND® Oven Roasted Rotisserie Chicken |
| 1 | large yellow onion |
| 2 | tablespoons olive oil |
| 1 | tablespoon lemon juice |
| 1 | tablespoon honey |
| 3/4 | teaspoon dried rosemary, crushed or 1 1/2 tsp. fresh, chopped |
| 1/2 | teaspoon dried thyme, or 1 tsp. fresh |
| 1 | can dried thyme, or 1 tsp. fresh |
| 1/4 | cup dry white wine |
| 4 | cups (lightly filled) arugula or baby spinach leaves |
|
|
| How to Make It |
- Cut onion in half from tip to root end. Peel. Slice vertically into thin strips.
- Heat 1 tablespoon olive oil in a large skillet. Add onions; cook 10-15 minutes over medium heat until very soft and golden brown. Amount will shrink by about half.
- Stir in lemon juice, honey, rosemary and thyme, cooking until liquid is absorbed.
- Stir in chicken, tomatoes with liquid, and wine. Bring to a simmer over medium-high heat. Simmer 5-10 minutes, stirring occasionally until chicken is heated through and liquid is slightly reduced.
- Meanwhile, cook orzo according to package directions. Drain. Stir in remaining 1 tablespoon olive oil. Keep warm.
- For each serving, place about 2/3 cup hot orzo on a plate. Top with 1 cup arugula or spinach. Spoon warm chicken and tomatoes over greens and crumble 2 tablespoons goat cheese on top. Serve immediately.
|
| Nutrition Information |
|
| Calories: |
560 |
Cholesterol: |
75mg |
Vitamin A: |
20% |
| Total Fat: |
24g |
Sodium: |
300mg |
Vitamin C: |
15% |
| Saturated Fat: |
7g |
Carbohydrate: |
59g |
Calcium: |
10% |
| Protein: |
27g |
Dietary Fiber: |
5g |
Iron: |
20% |
| Calories from Fat: |
39 |
|
|
|
|
