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Sunday, October 27, 2013

Mediterranean Skillet

I found a similar recipe in Food & Wine magazine, and tweaked it to my liking. It was really unique, and delicious. Didn't taste too great reheated as leftovers though so I would make as much as you need for one sitting.

Serves 4 to 6

 Apple Chicken Sausage, 3 links sliced into 1/2 inch pieces
1 tbsp olive oil
1/3 cup scallions chopped
3 apricots, dried, finely chopped
1/2 lb asparagus, cut into 2 inch pieces (not pictured here)
2 cups minute white rice, cooked
1/2 cup chicken broth
1 tsp dried parsley
1 cup plain greek yogurt
1 tbsp dried basil
1/4 cup slivered almonds


Saute the scallions in olive oil until browned in a large skillet.

  Add chicken, apricots, and asparagus to skillet. Saute for 5 minutes.
 Add cooked rice and chicken broth. Simmer 1 minute.
Add parsley and cook for another 1 to 2 minutes.
 Add basil and greek yogurt. Mixx around and heat for 1 to 2 minutes.
Season with salt and pepper. Place in large serving dish and top with almonds. Serve warm or cold.

From one newbie to another, enjoy!

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