Orzo With Chicken, Red Pepper, and Shiitakes

A lightened version of a recipe in Food&Wine's one dish meals.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  lb boneless skinless chicken breast
• 1 1⁄8 teaspoons salt
• 3⁄8 teaspoon fresh ground black pepper
• 2  red bell peppers, cut into 1/2 inch pieces
• 1⁄4 lb shiitake mushroom, stems removed, caps cut into 1/4 inch slices
• 1⁄2 teaspoon dried thyme
• 4  garlic cloves, minced
• 1⁄2 lb orzo pasta
• 4  ounces  mild  goat cheese
• 1⁄3 cup skim milk
• 1⁄4 cup  chopped fresh parsley

Directions

1. In a large nonsstick frying pan, heat 1 tablespoon oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4 inch slices.
2. Heat 2 tablespoon oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds longer. Remiove from the heat.
3. In a large pot of boiling water, cook orzo according to package directions. Drain, reserving 1/2 cup of pasta water.
4. In the frying pan, combine the reserved pasta water with the goat cheese, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring until smooth, about 2 minutes. Add the orzo, chicken and 3 tablespoons of the parsley. Serve topped with remaining tablespoon parsley.