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After eight months of daring baking, Thanksgiving, a Christmas party, gallons of cream, pounds of chocolate, and bricks of butter, I had to take a cold look at my jeans I was having trouble buttoning.  No, the jeans weren’t shrinking in the wash – it was the almost 8 pounds I have gained in the past year.  So, I, along with millions of others, decided to shed those extra pounds this new year.

I dusted off my old Weight Watchers cookbooks and decided to try this recipe from In One Pot, a surprisingly good cookbook for those trying to lose weight while still wanting to cook with real ingredients (translation: nary a condensed cream of anything soup to be seen).  I decided to try this orzo recipe since it is similar to a mushroom risotto I blogged about a month or so ago.  Orzo is an easy alternative to the constant stirring risotto requires. 

CREAMY ORZO WITH CHICKEN AND MUSHROOMS
Adapted from Weight Watchers In One Pot
Yield 6
1 C. serving = 5 points

1 1/2 Tbs. extra virgin olive oil
1 chopped onion
1 minced garlic clove
3/4 lb fresh shiitake, crimini or baby bella mushrooms, stems discarded, caps sliced
1/3 C. dry sherry
2 C. low-fat milk (1%)
4 tsp. cornstarch
1/2 tsp. salt
freshly ground pepper to taste
1/8 tsp. ground nutmeg
3 C. cooked orzo
10 oz. cooked chicken breast
1/4 C. chopped fresh parsley

Heat oil in large non-stick skillet or dutch oven over medium high heat.  Add onions and garlic and cook, stirring until softened, about 3 minutes.  Add the mushrooms and cook, stirring occasionally until lightly brown, about 4-5 minutes.  Add sherry and cook until it evaporates, about 1 minute.

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Combine milk, cornstarch , salt, pepper and nutmeg in  a bowl until smooth.  Add the milk mixture into the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. 

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Stir in the orzo and chicken.  Cook, stirring occasionally until heated through for several minutes.  Remove from heat and stir in the parsley. 

IMG_3757 by you.