Prep 20 mins
Cook 20 mins
From Cooking Light. I haven't tried it yet myself, but it got good reviews on the CL website!
- 1 cup water
- 1 (16 ounce) can reduced-sodium fat-free chicken broth
- 12 ounces chicken breasts, cut into bite-size pieces
- 1 1⁄4 cups uncooked orzo pasta
- 1 cup frozen green pea, thawed
- 1⁄2 cup grated asiago cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried rosemary or 1⁄4 teaspoon dried basil or 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon black pepper
- Combine water and broth in a Dutch oven; bring to a boil.
- Add chicken and pasta; bring to a boil.
- Reduce heat; simmer 12 minutes, stirring occasionally.
- Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.
- Top each serving with 1 tablespoon cheese.
I'm giving this 4 stars ONLY because it lacked a little deeper flavor than I like. I doctored it up a bit with sauteed onions and garlic, zucchini and spinach. Seasoned it with oregano, salt, cracked pepper and squeezed the juice of one lemon just before serving to pep it up a little. I give this 5 stars for prep. I never would have thought to do chicken and orzo at the same time in the same pan. What a breeze!! So many variations can be used with this prep.
This was my first recipe to try orzo and it was great! Very easy and fast to put together and the kids liked it to. It also looks to be a very versatile recipe, just change the veggie, cheese or herbs depending on your mood.
This was delicious and simple, and I already had everything so I didn't have to go to the store! I did tweak it a little for my taste. I used wine instead of water, a box of chopped spinach instead of peas, and I added sauteed chopped garlic, thyme, basil, oregano, and olive oil at the end. I also used parmesan since it was all I had, but grated asiago would've been much better, next time I'll use that and add shallots.