Orzo with Chicken, Red Pepper, and Shiitakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoon(s) tablespoons olive oil |
1.25 pound(s) chicken breasts boneless, skinless |
salt |
pepper |
1 red bell pepper cut into 1/2-inch pieces |
1/4 pound(s) shiitake mushrooms stems removed, caps cut into 1/4-inch s |
1/2 teaspoon(s) thyme |
1/2 teaspoon(s) crushed red pepper flakes |
2 clove(s) garlic minced |
1 pound(s) orzo/pearl barley |
1/4 pound(s) mild goat cheese |
1/3 cup(s) heavy cream |
1/4 cup(s) basil |
Directions:
1. In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain the orzo.
2. In a large nonstick frying pan, heat 1 tablespoon of the 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.
3. Heat 2 tablespoons of the oil in the same pan over moderately high heat. Put in the bell pepper, shitakes, thyme, crushed red pepper 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. Remove from the heat.
4. In the frying pan, combine the remaining 2 tablespoons oil, the goat cheese, cream, 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 basil and stir to combine.
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