Chicken, Mushrooms and Parmesan with Orzo

I have to admit... I've been feeling like a bit of a blog stalker lately! :)  I find that I get hooked on different sites and end up making recipe after recipe suggested by that blogger.  Don't worry-- I rotate around and will likely come to yours, next!  That's my fair warning!  Lately, I have been making quite a few recipes from Pam's site, For the Love of Cooking.  I was so excited to find this on a new site, Macaroni and Cheesecake, and was thrilled that I would break up my harassment of Pam in the meantime!  I had to laugh when I started  to read the post only to find that it was another of Pam's recipes.  I guess I haven't broken my pattern after all!  I do have to thank Macaroni and Cheesecake for bringing this one to my attention.  I'm not sure how I missed it and it might be one of my new favorites! 

(As a side note... this dish reheats really well making it a perfect choice for the meal sharing plan.)

Chicken, Mushrooms, and Parmesan with Orzo

1 tablespoon olive oil

1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 teaspoon dried thyme
8 ounces button mushrooms, sliced
2 boneless, skinless chicken breasts, cut into bite sized pieces
1/4 pound of orzo, cooked per instructions (I actually used closer to a 1/2 pound)
2-3 chicken bouillon cubes
1/2 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped

Cook the orzo according to the box directions.  Add the chicken bouillon cubes to the water while cooking.  Drain the orzo thoroughly.  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 and freshly cracked pepper, to taste. 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, Parmesan and parsley to the chicken mixture and toss.  I served this with a garnish of freshly grated Parmesan and additional parsley.

Source: Macaroni and Cheesecake, originally posted on For the Love of Cooking