Friday, December 6, 2013

Creamy Chicken Orzo Skillet

I love experimenting with food. There is such a thrill when you just start putting things together that you know are good on their own and imagine that when combined they could be even better.
This dish was just that.

I love orzo pasta, particularly in soup. It is such a unique pasta due to its size and shape but it's little form can sure fill you up.
Experimenting came in on many angles with this dish and I almost ruined the dish due to silly mistakes but knowing what I did wrong the minute I did it, I was able to correct them and the dish turned out creamy and had the hubs saying "this is delicious!"

Don't worry the directions don't include my silly mistakes :)

3 large chicken breasts, cubed
1 1/2 cups orzo 
2 cups chicken broth
1 1/2 tbs garlic, minced, ~2 cloves
1/2 tsp oregano
1/2 cup Parmesan cheese
1/4 cup tomatoes, sliced
1 1/2 cup spinach
1/8th cup milk
3tbs flour
salt and pepper to taste
*you may need up to 1/4cup water

Over medium high heat, add 1tsp olive oil to a large skillet. Add in orzo and cook until it start to turn golden brown. Remove from skillet and set aside.
Add another tsp of olive oil in the skillet and add cubed chicken. Salt and pepper to taste and cook through.
Remove from skillet and set aside.
Add garlic and oregano to skillet and cook until fragrant( ~1 min). Then add in chicken broth and milk and bring to a boil. Reduce heat to medium high  and whisk in 1tbs flour at a time until each is dissolved. Add in orzo and let simmer for 5-6 min, until orzo is soft and sauce is creamy.
Stir in cooked chicken, and Parmesan cheese.
Then add in spinach and diced tomatoes.
Let the dish simmer on medium high heat or 3-4 min more to wilt the spinach leaves and cook the tomatoes, ***it was at this point  I added a little bit of water to keep everything moist and keep the dish from burning, stirring once or twice until simmering was done.

Serve warm.


No comments:

Post a Comment

Google+ Followers