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