Apricot Chicken With Arugula, Mascarpone And Orzo

1. 1

   Heat a dry skillet over medium heat. Add the pine nuts and cook, stirring often, until golden. Remove and cool.

2. 2

   Season the chicken with salt and pepper. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 5-6 mins per side until just cooked through. Add the jam and turn the chicken until coated and glazed. Remove to a plate; cover with foil and let rest.

3. 3

   Meanwhile, heat the remaining 2 tbsp oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring often, until translucent. Add the tomatoes and cook for 1 min. Add the orzo and wine and bring to a boil. Reduce heat and simmer for 10 mins until the orzo is tender, stirring often and gradually adding the broth.

4. 4

   Stir half the Parmesan into the orzo mixture and season with salt and pepper. Stir in the arugula and spoon onto serving plates. Mix together the mascarpone and milk until smooth, then spoon over the orzo. Sprinkle with the pine nuts and remaining Parmesan. Slice the chicken, arrange on top and serve.

* Per serving · 4 servings · Values may vary.