Creamy Orzo served with Herb-Rubbed Grilled Chicken
- 1 pound orzo (rice-shaped pasta)
- 2 tbsp olive oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced*
- 1 (14.5-ounce) can diced tomatoes, juices drained
- 1 1/4 cups whipping cream*
- 1 cup frozen peas, thawed*
- 3/4 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- reserved pasta water
- 2 tsp herbes de provence
- 2 boneless skinless chicken breasts, pounded to 1/2"
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 10-11 minutes. Drain, reserving 1 cup of the cooking liquid.
Season pounded chicken on both sides with herbes de provence (1 tsp per breast), salt and pepper.
Meanwhile, heat the oil in a heavy large frying pan over medium heat and pre-heat the grill to medium-high heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Put chicken on grill, turning after 4-5 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas*. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo generously with salt and pepper, and serve.* Modifications:
- Even when halving the recipe, use a 1-2 cloves minced garlic.
- I used 1 1/2 cups chopped fresh broccoli florets rather than peas (personal preference). After the tomatoes have cooked for 6 minutes, add the broccoli. Cook for 2 minutes, turn the heat to medium-low and then add the cream.
- You might need a little extra cream if the orzo soaks up too much liquid after you add it to the pan.
- I halved this recipe and cooked two chicken breasts. The whole orzo recipe will serve 6-8.
Prep time: 10-15 minutes
Cook time: 15 minutes