Orange-Ginger Skillet Chicken

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1 cup chopped orange sections
• 1/2 cup orange juice
• 1/4 cup chopped green onions
• 1/4 cup low-sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon ground coriander seeds
• 1 1/2 pounds chicken breast tenders
• 8 cups cooked rotini (about 1 pound uncooked corkscrew pasta)

Directions

1. At home, combine first 9 ingredients in a large heavy-duty zip-top plastic bag; seal.
2. Place chicken and cooked pasta in separate large heavy-duty zip-top plastic bags; seal.
3. At campsite, add chicken to marinade; seal bag.
4. Marinate in cooler 3 hours.
5. Heat a large cast iron skillet over hot coals (or over medium-high heat if at home).
6. Add chicken mixture, and cook 15 minutes.
7. Add pasta, and simmer 5 minutes or until chicken is done and pasta is thoroughly heated.

Yield: 6 servings (serving size: 2 cups)