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0 votes | 1467 views
Servings: 4

Ingredients

Cost per serving $4.07 view details
  • Serves 4
  • 12 ounce chicken thighs, skinless and boneless
  • 1 lrg onion -- minced
  • 3 clv garlic -- chopped
  • 14 1/2 ounce diced tomatoes Italian style
  • 2 Tbsp. tomato paste
  • 1/2 c. port wine (or possibly chicken broth)
  • 2 Tbsp. lemon juice
  • 2 x bay leaves
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 8 ounce frzn peeled shrimp thawed and liquid removed
  • 9 ounce frzn artichoke hearts thawed and coarsely minced
  • 2 c. orzo -- cooked
  • 1/2 c. crumbled feta cheese

Directions

  1. Rinse chicken; pat dry. Cut chicken thighs into quarters. In a slow cooker, place the onion and garlic. Top with the chicken pcs. In a bowl combine the undrained tomatoes, tomato paste, port wine, lemon juice, bay leaves, salt, and crushed red pepper.
  2. Pour over all.
  3. Cover; cook on low heat setting for 6 to 7 hrs.
  4. Turn to high heat setting. Remove bay leaves. Stir in shrimp and artichoke hearts. Cover; cook for 5 min more. Serve chicken and shrimp mix over warm cooked orzo. Sprinkle with feta cheese.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 468g
Recipe makes 4 servings
Calories 820  
Calories from Fat 176 21%
Total Fat 19.81g 25%
Saturated Fat 7.22g 29%
Trans Fat 0.15g  
Cholesterol 164mg 55%
Sodium 785mg 33%
Potassium 994mg 28%
Total Carbs 106.56g 28%
Dietary Fiber 8.1g 27%
Sugars 11.57g 8%
Protein 44.64g 71%

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