Chicken & Sundried Tomato Orzo

 I found this original recipe through a link of a fellow blogger and while I thought it looked delicious I knew that it was going to be way too many points for a Weight Watchers dinner and while I allow myself cheat meals now and then if I see ways I can trim points I do try to do that first.

I headed right to the Weight Watcher's website and created my own recipe; when all is said and done 1 serving is only 5 points and it's a good sized serving!  

Now I can't say how the taste compares to the original recipe but I can tell you that it is my new favorite meal.  So much so that I re-vamped our monthly menu at the last minute just so I could make it again!!  (and again!).

It's easy to make too.

Here's how:

Ingredients (for 4 servings):

4 boneless skinless chicken breasts 

1 tsp. dried oregano

3/4 tsp paprika

Salt and pepper, to taste

2 Tablespoons Brummel and Brown Yogurt Spread

1/2 cup diced onions

1/2 cup sliced mushrooms

1 clove garlic; minced

1 cup orzo pasta

1 cup chicken broth

2 tsp. mustard-- yellow or spicy it's all a matter of your taste

1/3 cup grated parmesan cheese

1/4 cup sundried tomatoes in oil (though I take them out of the oil and dice them fine)

1 cup fresh baby spinach

1 cup fat free or almond milk

1.  Sprinkle the chicken pieces with paprika, oregano, salt and pepper on both sides.  Preheat oven to 400 and make sure rack is in the center of the oven.  (as you can see I have more than 4 pieces of chicken; that's because my youngest 2 only eat the chicken so I made extra chicken just for them).

2. On the stovetop heat 1 Tablespoon of the Brummel and Brown spread in a cast iron skillet over medium/ high heat and brown chicken on both sides until golden (about 3-5 minutes per side).

3. Once chicken is browned remove from pan and add remaining Brummel & Brown spread, onion, mushrooms, and garlic.  Cook until onions are browned and garlic is fragrant.

4. Add orzo and cook for just a few minutes until it's a light golden color.  

5.  Add in chicken broth and make sure to scrape up any bits that have gotten stuck to the bottom of the pan. Bring to a boil and cook for 5 or so minutes so that the pasta begins to soften. 

6. Add in mustard, cheese, spinach, tomatoes, and milk. Cook just until spinach gets wilted. 

7. Add the chicken back in with any juiced that accumulated in the dish they were sitting in.  Pop the whole dish into the oven and continue cooking 10- 15 minutes until chicken is cooked through. 

This is what it looks like fresh out of the oven.  Doesn't it look delicious?! 

We used 1 chicken breast and about 1 cup of pasta/ veggies for a serving and easily had 4 servings. 

Linking up with: Spread the Kindness,