Tuesday, June 7, 2011

Day #156 - Chicken Orzo Skillet

Tonight I created this easy one-skillet meal.

2 large boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium bell pepper (I used 1/2 yellow and 1/2 green)
1 cup grape tomatoes.
1 cup frozen peas
2 cups chicken broth (or stock)
Splash of white wine (optional)
1/2 cup Orzo Pasta
1/4 cup Ricotta Cheese
1/4 cup grated Parmesean Cheese
Olive Oil
2 cloves garlic
Salt, Pepper, and dried herbs, to taste

1)  In large skillet, heat a couple tablespoons of olive oil over medium-high heat.   Once heated, use a garlic press to add the garlic to the oil.   Let cook down for about a minute, then add in chicken breast chunks. Cook chicken over medium-high heat until lightly browned, about 10 minutes.
2) While chicken is cooking, chop the bell pepper into half-inch chunks.  Once chicken is cooked, add bell pepper and frozen peas.  Sautee together until peas are thawed and peppers start to tenderize, about 2-3 minutes.
3)  Once vegetables are tender, cut the grape tomatoes in half and add to skillet along with chicken stock, splash of wine (if desired), and orzo pasta.  Stir together,.
4) Raise heat to high, and bring skillet mix to a light boil.   Once boiling, cover and simmer for about 8-10 minutes, or until pasta is cooked and the majority of the liquid has been absorbed.   Stir in both cheeses, and season to taste with salt, pepper, and dried herbs.

The dish was very creamy, almost a risotto consistency.    The white wine added a subtle richness to the dish, but it could easily be omitted.   The best part was only having one main dish to wash!

No comments:

Post a Comment