Orzo With Chicken, Red Pepper, and Shiitakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A lightened version of a recipe in Food&Wine's one dish meals. Ingredients:
3 tablespoons olive oil |
1 lb boneless skinless chicken breast |
1 1/8 teaspoons salt |
3/8 teaspoon fresh ground black pepper |
2 red bell peppers, cut into 1/2 inch pieces |
1/4 lb shiitake mushroom, stems removed, caps cut into 1/4 inch slices |
1/2 teaspoon dried thyme |
4 garlic cloves, minced |
1/2 lb orzo pasta |
4 ounces mild goat cheese |
1/3 cup skim milk |
1/4 cup chopped fresh parsley |
Directions:
1. In a large nonsstick frying pan, heat 1 tablespoon oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4 inch slices.
2. Heat 2 tablespoon oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds longer. Remiove from the heat.
3. In a large pot of boiling water, cook orzo according to package directions. Drain, reserving 1/2 cup of pasta water.
4. In the frying pan, combine the reserved pasta water with the goat cheese, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring until smooth, about 2 minutes. Add the orzo, chicken and 3 tablespoons of the parsley. Serve topped with remaining tablespoon parsley.
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