I am back from a much needed break. We had so much fun visiting with our family, relaxing, reading, playing games, eating and going to the ocean. I cooked a bunch of old favorites that we haven’t had for a long time – I forgot how much I loved them.
This recipe is really simple and easy to make. I decided to try flavoring the orzo by cooking it with some chicken bouillon and I must say it was so tasty and flavorful! The whole dish was healthy, quick and delicious and we all really loved it. My husband took the leftovers to work and said it was really good the next day too.
Chicken, Mushrooms and Parmesan with Orzo:
Recipe and photos by For the Love of Cooking.net
- 1 tbsp olive oil
- 1/2 cup yellow onions, chopped
- 2 cloves of garlic, minced
- 1/2 tsp dried thyme
- 8 oz button mushrooms, sliced
- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- 1/4 lb of orzo, cooked per instructions
- 2-3 tsp chicken bouillon granules
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Cook the orzo in water along with the chicken bouillon granules, per instructions.
Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme; sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste then sauté 7-8 minutes or until chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, Parmesan and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if need. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net