Wednesday, April 25, 2012

Orzo with Chicken and Asiago

1 1/2 cans chicken broth (24 oz total)
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 Tablespoon olive oil
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper

Combine water and broth in a medium-sized pot; bring to a boil. Add pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally.

While pasta is cooking, add olive oil and chicken to a medium-sized skillet. Saute until chicken is white all over. Add chicken to simmering pasta. When both are cooked through, remove from heat. Stir in peas, 1/4 cup cheese, salt, herbs, and pepper.

Top each serving with 1 tablespoon cheese. Serves 4-6.

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