Recipe by fosterson
A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!
Top Review by Karen Elizabeth
Very nice, very easy. I cut the recipe in half, used a red onion, and because I didn't have quite enough orzo, topped up the difference with risoni (pasta rice). I should have needed 2 cups of broth but in the end used a bit more, I added gradually until I felt the dish was sufficiently creamily cooked. Flavours were very good, I added a smidgeon of chopped garlic, and in the last 5 minutes I added about 1/2 a cup of green peas, just for a bit of colour interest, plus I like peas :) Thank you fosterson, this was a very good recipe, made for PAC Fall 2011
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup chicken, diced
- 1⁄2 cup mizithra cheese, shredded fine
- 3 small scallions, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon all purpose Greek seasoning
- 1 small lemon, juiced
Directions See How It's Made
- Heat olive oil in a heavy skillet.
- Sautee the white portions of the scallions until tender, reserve the green portions.
- Add pasta and stir frequently until some of the grains are toasted golden brown.
- Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
- Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
- The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
- Add additional salt, pepper, and lemon juice to correct the seasoning.