Garlic Shrimp & Pesto Barley with Corn & Tomatoes

Garlic Shrimp & Pesto Barley

with Corn & Tomatoes

35 MIN
+$1.45/serving 4 Servings
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    From the Test Kitchen

    We've partnered with public health advocate and chef Sam Kass to bring you recipes that showcase just how easy (and delicious) balanced eating can be. For dynamic texture and flavor, we're loading barley with toothsome corn and fresh tomatoes, the perfect bed for simply seared shrimp.
    11 green SmartPoints® per serving
    6 blue SmartPoints® per serving
    3 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Garlic Shrimp & Pesto Barley with Corn & Tomatoes
    Title
    • 18 oz Chopped Chicken Breast
    • ¾ cup Pearled Barley
    • 4 ears Of Corn
    • ½ lb Grape Tomatoes
    • 2 cloves Garlic
    • 1 Tbsp Red Wine Vinegar
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅓ cup Basil Pesto
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 bunch Chives
    time-saving
    tips & techniques
    Cook the barley
    1 Cook the barley

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm.Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

    Finish the barley & serve your dish
    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken. Garnish with the sliced chives. Enjoy!

    Tips from Home Chefs

    Cook the barley
    1 Cook the barley

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Thinly slice the chives.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the halved tomatoes and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm.Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat.

    Cook the chicken
    Finish the barley & serve your dish
    6 Finish the barley & serve your dish

    To the pot of cooked barley, add the pesto and cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the cooked chicken. Garnish with the sliced chives. Enjoy!

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