Saturday, September 12, 2009

Chicken and Orzo with Mushroom, Peas, and Parmesan


Orzo is new to me: it's a type of pasta that has a rice shape to it. It's very light, delicate, and yummy! It can be found in the pasta section of the store. This dish has no sauce, but with the parmesan cheese it's got a slight creamy quality that tastes a little like alfredo, but without all the fat and calories. I opted to serve chicken with this dish, but you can leave out the chicken for a vegetarian option.

3 small chicken breasts, sliced
1 T. olive oil
1 garlic clove, minced (opt.)
salt and pepper

1 lb. box of Orzo pasta
chicken bouillon granules or salt

6-8 mushrooms, sliced
1/2 small onion, minced
1 c. frozen peas, thawed
1/2 c. parmesan cheese, grated
2 T. chopped fresh parsley (I used 1/2 T. dried)

Cook Orzo according to directions, but add your chicken bouillon and/or a good amount of salt to your water to give the orzo flavor. While you're waiting for the water to boil and the pasta to cook, warm garlic and oil in a pan over med-high heat. Add in chicken, seasoned with salt and pepper and cook until lightly browned and juices run clear. Remove from pan and set aside (my above-the-stove microwave is a perfect place to put it and keep it warm).
Add more olive oil into pan if needed, and sauté the mushrooms and onions, seasoning with salt, till golden brown. When they are almost done, add in your thawed peas to warm them, just for a minute or so.
Whenever your orzo finishes cooking (after about 10 min.), drain it and put it back into the pot or into your serving bowl. Add in the Parmesan cheese while the orzo is hot, stirring well so it will melt. Add in your mushrooms, onions, and peas, salt and pepper as needed. Mix thoroughly.
After serving up the orzo, I placed a few chicken slices on top, then garnished with Parmesan cheese, and served with a green salad. Enjoy!

Makes 4-5 adult-sized servings.

Below is a picture of the minced garlic that I love, and pasta box--the lid is up, so it looks bigger than it really is. You buy the garlic already minced, and store it in the fridge. It lasts a LONG time, and while not as fresh as the real stuff, is really easy to use and perfectly adequate in cooked dishes.

1 comment:

Buffy said...

Mmmm...this was a great recipe Sara and I love having a recipe that calls for mushrooms and the kids always love peas. Super good.