Chicken and Mushroom Orzo is a great weeknight meal that we all enjoyed. From start to finish, I had it on the table in about 30 minutes. The original recipe calls for 1/4 pound orzo. I increased it to 1/2 pound, because I love pasta. Chad liked the meal with 1/4 pound best.
Evan still has a hard time eating some shapes of pasta, but orzo is perfect for him to handle. He loved everything about this meal, even the mushrooms. He also made quite the mess!
Ingredients
2 teaspoons chicken bouillon granules
1/4-1/2 pound orzo pasta
1 tablespoon olive oil
1/2 cup yellow onions, chopped
8 ounces button mushrooms, sliced
1/2 teaspoon dried thyme
1 pound boneless, skinless chicken breasts
salt and pepper to taste
2 cloves garlic, minced
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley
Bring a medium pot of water to a boil. Stir in chicken bouillon and add orzo. Cook until al dente, just tender, and drain.
In a large skillet, drizzle olive oil over medium high heat. Add onion, mushrooms, and thyme. Cook, stirring often, until onion softens, about 5 minutes.
Cut the chicken into 1 inch pieces and add to the skillet. Season with salt and pepper. Saute, stirring occasionally, until chicken is cooked through and turning golden, 7-8 minutes. Stir in the garlic and cook for a minute longer, until fragrant.
Remove from heat and stir in cooked orzo. Add Parmesan, parsley, salt, and pepper.
Adapted from For the Love of Cooking
https://tarasmulticulturaltable.com/chicken-and-mushroom-orzo/
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