Thursday, September 1, 2011

Chicken, Mushroom and Roasted red pepper Orzo pasta

As I said before, we have been on an Orzo pasta kick lately. I love one pot meals and you can pretty much add any veggies you want to customize the taste. My family gobbled this down and next time I will double to recipe for leftovers!!!

2 T olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 tsp dried thyme
8 oz button mushrooms, sliced
4 boneless, skinless chicken breasts, cut into bite sized pieces
salt, pepper, and garlic salt to taste
1/2 lb of orzo, cooked per instruction
1 can chicken broth
1 cup Parmesan cheese, grated
1/2 cup fresh parsley, chopped
1 roasted red pepper, diced (can use canned, or roast your own)
Cook the orzo in water along with the can of chicken broth, per instructions.

Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt, garlic salt, and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, roasted red pepper, parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if needed. .

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