Tuesday, April 20, 2010

Chicken with Creamy Orzo

I found this recipe on Annie's Eats and thought it would be a fun one to try out. I've never had or made orzo before and I'm always trying to find ways to get rid of the canned goods in my pantry. I had to adapt the recipe a bit because I knew we didn't have the spices and for some reason the grocery store is always out of heavy cream when I need it for a recipe.










Chicken with Creamy Orzo
Adapted from: Annie's Eats
Servings: 3-4
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Ingredients:
    • 1/3 box orzo
    • 3 chicken breasts
    • 2 tbs. olive oil
    • 1/4 tsp. garlic
    • 1/2 tsp. Italian Seasoning
    • 2 medium slices red onion, diced
    • 2 tsp. minced garlic
    • 1 can diced tomatoes
    • 2 small heads of broccoli, chopped
    • 1/2 cup light cream
    • 1/2 cup Parmesan cheese
    • salt and pepper
Directions:
1. Bring a medium sized pot of salted water to a boil. Add orzo and cook according to directions. Drain the water, reserving 1/4 cup.
2. Add the oil to a large skillet. Season the chicken breasts on both sides with garlic, Italian Seasoning, salt and pepper. Depending on the thickness of the breasts, cook on each side until golden brown, approximately 6 minutes per side.
3. Add the onion and garlic to the chicken and cook for 1-2 minutes more. Add the diced tomatoes and broccoli. Cover and cook for 8-10 minutes or until broccoli is still a bit crisp.
4. Add the orzo, light cream and Parmesan cheese to the chicken mixture and still until the cheese is melted and everything is blended. If the sauce is too thick, add some of the reserved pasta water to thin it out.

I thought this recipe was pretty good but felt like it was missing something. Maybe its because I didn't have the spices from the original recipe or maybe more of the ones I used needed to be added because once everything is cooking with the chicken it tends to pull the seasoning off of it. Either way, its something that I will make again.

I don't know if its me still getting used to cooking on an electric stove or if I'm just really crappy at making any type of pasta, but for some reason about half of the time that I make it, I either have the water boil over or it comes precariously close to boiling over.

What simple kitchen/cooking technique do you still mess up?

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