Recipes:
# Rosemary-Orange Chicken
## INGREDIENTS
* 4 skinless, boneless chicken breasts (4 ounces each)
* 3 tablespoons olive oil, divided
* 3 tablespoons chopped fresh rosemary
* ½ teaspoon salt
* ½ teaspoon pepper
* 1 (11-ounce) can mandarin oranges, drained
* ¼ cup orange juice
* 2 tablespoons grated orange peel **or** ¼ cup orange-flavored liqueur
* 2 tablespoons butter
* 3 tablespoons chicken broth
* 2 cups hot cooked pasta
* 4 rosemary sprigs (optional)
**SERVES 4**
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## Make Ahead
You can prepare the sauce in step 3 up to 8 hours ahead. Refrigerate until ready to use.
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## Variation
Substitute saffron rice, available as a packaged mix, for the pasta to add a golden glow to this recipe.
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### 1
Preheat oven to **450°F**.
Place chicken in a bowl. Drizzle with **1 tablespoon olive oil**.
Sprinkle with rosemary, salt and pepper.
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### 2
Heat remaining oil in a heavy skillet over medium heat; add chicken.
Cook until browned on both sides, about **5 minutes**.
Reduce heat to low. Cook, covered, for **10 minutes** or until cooked through.
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### 3
Combine mandarin oranges, orange juice, orange peel, butter and broth in a small saucepan.
Cook, stirring occasionally, until heated through, about **2 minutes**.
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### 4
Place chicken and sauce in a small baking dish.
Bake for **10 minutes**.
Divide hot pasta among serving plates.
Place chicken and sauce on top.
Garnish with rosemary sprigs.
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## Make It Quicker
* Save time by cooking the pasta several days ahead. When it is done, immerse the pasta in ice water to stop the cooking. Drain and toss with olive oil. Store in a resealable plastic bag.
