Creamy Mushroom Orzo with Chicken
This one-pot chicken and mushroom orzo hits all the spots; its creamy and delicious, with warm and comforting flavors.
Ingredients
- Chicken Breasts, boneless skinless · 1 1/2 pound
- Thyme leaves, chopped · 1 tablespoon
- Orzo, dried · 8 ounces
- Butter · 2 tablespoons
- Baby Cremini Mushrooms, sliced · 8 ounces
- Spring Peas, fresh or frozen · 1 cup
- Asparagus, thinly sliced · 1 cup
- Heavy Cream · 1 cup
- Asiago Cheese, grated · 2 ounces
- Garlic clove, minced · 2
- Herbie's Porcini Powder · 1 tablespoon
- Williamson Wines Extra Virgin Olive Oil · 2 tablespoons
Instructions
Season the chicken breast with fresh thyme, salt and pepper.
In a large braising pot or Dutch oven heat the olive oil over medium heat. Once the oil begins to shimmer add your chicken breast. Cook skin side first until golden brown. About 4 minutes on each side. Take the chicken out and place on a plate to rest.
In the same pot, boil 8qts of water and cook orzo according to the directions on the box, until it is al dente.
Melt the butter In a large skillet over medium high heat. Then add the mushroom slices and turn the pan down to medium. Continue to cook until the mushrooms are golden brown.
Next add the peas and asparagus. Cook for a few minutes until the asparagus starts to softened. Remove the pan from the heat.
Off the heat, pour in the heavy cream, crushed garlic and grated cheese. Mix well until the cheese melts and forms a creamy cheese sauce.
Slice the cooked chicken and put in the cream sauce. Add the cooked orzo pasta and the HERBIES porcini powder.
Return the skillet over low heat for about 2 or 3 min. Garish with more asiago and chopped parsley.
