Recipe by mersaydees
This is a good recipe for a one-dish supper after work or when you're pressed for time. This is adapted from a BH&G recipe booklet that came with my West Bend electric wok. "Rosamarina" is also known as orzo. If Rosamarina (orzo) or ditalini are unavailable, you may substitute another very small pasta.
Top Review by Ginny Sue
This was very good, a wonderful weeknight dinner. I had some leftover grilled chicken breasts that I cut into cubes to use for this recipe, which made it even quicker to prepare. All the vegetables made a nice, colorful presentation.
- 2 whole medium chicken breasts
- 2 small green peppers
- 1 cup orzo pasta or 1 cup ditalini
- 2 tablespoons cooking oil
- 1 medium onion, sliced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground red pepper
- 1 (8 ounce) can whole kernel corn, drained
- 1⁄4 cup chopped canned green chili pepper
- 3⁄4 teaspoon salt
- 2 tomatoes, peeled and chopped
- 1 cup cheddar cheese, shredded
Directions See How It's Made
- Skin, halve lengthwise, and bone chicken breasts; cut into 1/2-inch cubes.
- Cut peppers into strips.
- Cook pasta according to package directions; drain.
- Meanwhile, add cooking oil to wok or other large frying pan; preheat it over high heat.
- Stir-fry chicken 3 minutes or till lightly browned.
- Add green peppers, onion, cumin, and red pepper; stir-fry 3 minutes, adding additional oil if necessary.
- Stir in drained pasta, corn, chili peppers, and salt. Cover and cook 2 minutes or till hot.
- Stir in tomatoes; sprinkle cheese over.
- Cover and cook 2 minutes or till cheese melts.