Ingredients

• 1 1/4  cups dried orzo (8 oz.)
• 1  15-oz. can unpeeled apricot halves in light syrup
• 4  skinless, boneless chicken breast halves
• 1 1/2  tsp. curry powder
• 2  Tbsp. olive oil
• 6  green onions

Directions

1. Cook orzo according to package; drain. Drain apricot halves, reserving 1/2 cup syrup.

2. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once. Add apricots the last 2 minutes. Transfer to plates.

3. Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. Add chopped onion and remaining curry powder to skillet; cook 1 minute. Stir in reserved syrup and orzo. Add to plates. Sprinkle onion tops. Makes 4 servings