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.

I bet the Italian sausage was excellent in this.  I'm going to try that next time.  Chicken would be even healthier.

I'm glad you liked it.

Carol

maybe will try this satisfying recipe .

this will definitely be on the weekend cooking list!!  thank you so much for posting.  wish more recipes (easy ones in my case) were shared here.

again, thank you!

jo

I reconstituted it, and actually, I needed to add a little more water to the dish as it cooked so it wouldn't burn. 

I hope you enjoy it.

Carol