| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Dutch | Grains, Low fat/low, Main dishes, Poultry | 6 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 3/4 | c | Carrot; diced |
| 2 | tb | Fresh basil; chopped |
| 3/4 | c | Celery; chopped |
| 3/4 | c | Green onion; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Skinless boneless chicken breasts |
| 1/2 | lb | Skinless boneless chicken thighs |
| 1 3/4 | c | Pearl barley; about 12 ounces |
| 5 | c | Chicken broth |
| 1/3 | c | Parsley; chopped |
| 1/4 | c | Fresh Parmesan cheese; grated |
INSTRUCTIONS
Cut chicken meat in 1/4-inch strips. Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute. Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese. Recipe by: Cooking Light Posted to EAT-L Digest by Deborah Kirwan <[email protected]> on Dec 22, 1997
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