Apricot Chicken With Arugula, Mascarpone And Orzo - cooking recipe

Ingredients

1/3 cup pine nuts
1 lb boneless, skinless chicken breast halves
3 tbsp olive oil
1/2 cup apricot jam
1 None onion, diced
1 clove garlic, minced
1/3 cup oil-packed sun-dried tomatoes, diced
12 oz orzo pasta
1 cup dry white wine
3 cups reduced-sodium chicken or vegetable broth
1/3 cup grated Parmesan cheese
2 cups arugula, thick stems trimmed, leaves torn
4 oz mascarpone cheese (1/2 cup)
1/3 cup milk

Preparation

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