This simple chicken is cooked with chili powder and onion for lots of flavor. Easy-to-prepare orzo makes a fresh alternative to rice.

• 1¼ cups dried orzo (8 ounces)
• 1 15-ounce can unpeeled apricot halves in light syrup
• 4 skinless, boneless chicken breast halves
• 1½ teaspoon curry powder
• 2 Tablespoons olive oil
• 6 green onions

1. Cook orzo according to package; drain. Drain apricot halves, reserving ½ cup syrup.
2. Meanwhile, sprinkle chicken with salt, pepper and ½ 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