- 1 1/4 cups dried orzo (8 oz.)
- 1 15 ounce can unpeeled apricot halves in light syrup
- 4 skinless, boneless chicken breast halves
- 1 1/2 teaspoons curry powder
- 2 tablespoons olive oil
- 6 green onions
2.Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once. Add apricots the last 2 minutes. Transfer to plates.
3.Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. Add chopped onion and remaining curry powder to skillet; cook 1 minute. Stir in reserved syrup and orzo. Add to plates. Sprinkle onion tops. Makes 4 servings.