Sunday, January 18, 2009

Feeding the Beast

We are doing longer rides on the weekends now -- 2-1/2 to 4 hours is typical. Of course, we're starving when we get home. Our challenge to is eat a reasonable amount to top off our glycogen supplies, but not to gorge ourselves. I made this for dinner last night, and it was a hit with Phil. Add a side of steamed asparagus and you've got a great tasting dinner in less than 30 minutes.

Orzo with Chicken Artichoke Wine Sauce

1 (12-ounce) package orzo
2 tablespoons olive oil
2 to 3 boneless, skinless chicken breasts, cut into bite-sized pieces
4 garlic cloves, minced
1/2 cup white wine
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can artichoke quarters, rinsed, drained, and chopped
1 (15-ounce) can tomatoes with Italian seasoning (garlic, basil & oregano)
2 tablespoons balsamic vinegar
1/4 cup chopped Kalamata olives
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat.

Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute.

Add wine, pepper, tomatoes and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done.

Remove from heat; stir in olives, cheese, balsamic vinegar and 1/3 cup basil.

Place sauce and pasta in a large bowl; stir gently to combine.



  1. I was going to say it was a top 10 meal, but now that I think about it I would put it top 15. You have a lot of great meals that you make!!! I am a lucky guy! Lv PK

  2. Oh my, that sounds fabulous! I may have to try it out even though Tom has some weird aversion to orzo and also doesn't love artichoke. BUT I do and I'm cooking:-) Thanks for the recipe! Keep 'em coming, as I need to come up with some good meals for working out and losing weight.