Grilled boneless, skinless chicken breasts topped with our sangria sauce with red onions and roasted red peppers served over Orzo pasta with walnuts and dried cherries

Preparation instructions:

Orzo Pasta:
Boil 1 qt of Orzo in 1 Qt. of Vegetable Stock
Sautee in white wine: 1/4 cup each of red onion, walnuts, dried cherries
Add 1 tsp garlic. Mix all together with 1 tsp salt

Sangria Sauce:
Mix 1 cup sangria wine, 1/2 tbs honey, 1/2 tbs rice wine vinegar, 1/8 cup corn starch, 1/8 cup water

Grill: 2 boneless 6 oz chicken breasts.

Serve chicken over Orzo Pasta, top with Sangria Sauce, garnish with chopped parsley.

Saugatuck Brewing Company web site: