4boneless skinless chicken breast scaloppineabout 3 oz. each
1onionfinely chopped
2clovesgarlicminced
1tbsp.minced fresh gingerroot
2tbsp.Indian curry paste
1tbsp.tomato paste
1cuppassata strained tomatoes
1/3cup/4 oz. plain low-fat Greek yogurt
Instructions
Cook orzo according to package directions. Drain. Toss with 3 tbsp. cilantro, green onion, lime zest and juice, salt and pepper.
Meanwhile, heat oil in large nonstick skillet set over medium-high heat; cook chicken, in batches, for about 2 minutes per side or until golden brown. Transfer to plate.
Add onion, garlic and ginger to skillet; cook for about 5 minutes or until onion is softened. Stir in curry paste and tomato paste; cook for 1 minute. Stir in passata and bring to simmer. Return chicken to skillet; cook for about 10 minutes or until chicken is cooked through and sauce is thickened. Remove from heat and stir in yogurt.
Divide orzo evenly among 4 plates. Top with chicken and sauce. Sprinkle with remaining cilantro.
Recipe Notes
Tips:
Use mild, medium or hot curry paste depending on your preference.
To make your own chicken scaloppine, pound chicken breasts between 2 sheets of plastic wrap to 1/4-inch thickness; cut into 3 oz. portions. Alternatively, use chicken tenders.