Orange chicken thighs with spinach

Hi I tried this yesterday for a change of pace and I really liked it.  The original recipe includes spaghetti and sage butter sauce, which I eliminated due to calories and carbs.  I didn't figure out how many carbs are in the marmalade, but it makes at least 4 servings so its less than 1 Tablespoon per servings, so hopefully its not over the top. 

I also didn't add the pecan because the texture didn't appeal to me in this dish.

Best wishes,

Carol

Orange Balsamic Chicken Thighs

Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO)

• 8 skinless, boneless chicken thighs, quartered

• 2 sprigs rosemary, finely chopped

• 1/4 cup balsamic vinegar

• 1/4 cup orange marmalade

• 2 packages of frozen spinach

• 1/2 cup grated parmigiano-reggiano cheese, plus more for serving

• 1/3 cup honey-roasted pecans, chopped

Directions

1. Heat EVOO over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes. Transfer to a platter.

2. Whisk the balsamic vinegar and marmalade into the skillet, scraping up the browned bits from the bottom of the pan. Lower the heat and simmer for 1 minute. Return the chicken to the pan and coat with the sauce. Remove the pan from the heat and stir in the arugula or spinach.

3. Add the 1/2 cup grated cheese and season with salt. Sprinkle the pecans on the chicken and serve with the pasta and a little extra cheese.