There are times when the simplest of recipes to prepare end up being some of the best to eat, and this is one of those times. I could see this becoming a regular in anybody’s household. It’s far within most people’s comfort zones, simple to make, and has everything most people look for in a meal. You have your starch, your protein, your dairy, and your veggies all in one colorful dish!
While trying to get my husband’s opinion on the dish for this blog, as I often try to do because I feel like he is a “meat and potatoes” kind of guy and therefore harder to please when it comes to trying new things, I was given a rating of 8 out of 10. When I asked him to elaborate on that, he simply said “the tomatoes weren’t terrible”. Not exactly helpful if you ask me… I mentioned such to him and that my readers are not going to want to try a dish that is described as being “not terrible”. He said that if someone like himself, who hates tomatoes, would say the dish was an 8 and that he liked it in spite of the tomatoes that it must be good. So there you have it… the tomatoes aren’t terrible.
I, on the other hand, and I might add I also don’t like large pieces of tomato, thought they were not only “not terrible” but that they were a key ingredient in the dish, and part of what makes it so fantastic. All the freshness added by the tomatoes, onions, peas, and parsley give this a light feeling not typical of most pasta dishes. This is also true because of the orzo, which is a small pasta, but seems a lot like rice in shape and texture. The orzo is perfect for this because it gives it a risotto feel and leave it so creamy in texture with the Asiago. The only change I made to this recipe was to pre-cook my chicken. I did this mostly because it had been in my fridge for a few too many days and I was nervous to leave it in there a couple more until I was ready to cook it. As often happens, I took my meat out with specific dates in mind, but plans changed, and things got pushed back a couple days. Rather than waste the meat I just cooked the chicken with a little salt and pepper in the skillet and put it back in the fridge. I have to admit I was a little apprehensive about boiling the chicken for so little time in this recipe (and especially now because my orzo only took 9 minutes to cook) from a raw state, and it being done properly. So even when I make this next… and there will be a next time…. I will pre-cook the chicken as I did this time. For the wine I again used the Moscato I had opened the night before and it worked very well for this….. and was also quite enjoyed straight from the bottle as I was cooking… shhh! Good thing I was only cooking for my husband and I lol.
Anyway, I highly recommend EVERYONE try this recipe.
Orzo Chicken Asiago
Serves : 4
- 1 lb chicken breast, cut into bite sized pieces (see above, I pre-cooked mine)
- 1 1/4 cups uncooked Orzo
- 3 cups chicken broth
- 1/4 cup white wine
- 1/2 tsp. sea salt
- 1 tsp. basil
- 1/2 tsp. oregano
- 1 tsp. rosemary
- 1/4 tsp. black pepper
- 1/4 cup green onions, chopped
- 1 cup fresh diced tomatoes (I used cherry tomatoes)
- 1 cup frozen peas
- 1 cup fresh grated Asiago cheese
- Do your prep work ahead of time so you can keep your attention on the pasta, and stirring it. You also don’t want to over cook your pasta into mush!
- In a dutch oven combine broth and white wine. Bring to a boil over medium-high heat. Add the chicken and orzo. Reduce to a simmer and cook for about 9-12 minutes or until pasta is done, but still a bit al dente. Mine took about 9 minutes. Stir frequently the entire time. About halfway through cook time add your dry herbs, salt and pepper.
- In the last minute add the tomatoes and green onions.
- Remove from heat, add in the frozen peas and stir around to help cook the pasta. Add in your cheese and parsley and serve.
Recipe from citronlimette