Gorgonzola Chicken and Orzo

"Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks."
 
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Ready In:
30mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Trim the fat from the chicken breasts, then cut into bite size pieces.
  • Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
  • Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
  • Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
  • Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
  • Goes well with a salad, crisp baby green beans, or asparagus.
  • For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
  • A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).

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Reviews

  1. A good, solid 4 stars from DH and myself. Quick and easy to make, I used the meat from a whole but small chicken. Certainly takes less than the 30 minutes of cooking the recipe suggests, more like 20. I was surprised it went together so quickly. I did not add the lemon zest, but did add the lemon juice. I also used a full 1/2 cup of blue cheese, which was fine for me, DH said it was just barely noticeable. A very brown recipe, needs some nice colorful, but plain veggies on the side. A good fall or winter recipe, as it is filling.
     
  2. This recipe didn't taste bad, but just not to my liking (personal preference). I didn't like the lemon in this. I love gorgonzola, but it seemed to overpower this dish. I made it as a main course, perhaps it would have been better as a side dish. Sorry...
     
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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