I have been trying out new recipes over the past few months. This one I did last night and Josh enjoyed it. I made a few adjustments to it (as I tend to do). It is easy and turned out good.
Orzo with Chicken and Parmesan
1-2 Tbsp olive oil
12 ounces skinned, boned chicken breast, cut into bite-size pieces
2 -3 cloves garlic, minced (or use 1/2 tsp garlic powder)
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 1/4 cups uncooked orzo (rice-shaped pasta)
1/2 tsp poultry seasoning
1 cup frozen green peas, thawed (I used green beans)
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon dried rosemary, basil, and oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
In dutch oven, heat oil over medium heat. Add chicken and cook until opaque; add garlic and cook for 30 seconds, being careful not to let the garlic burn. Add water, broth, and poultry seasoning to the pan and bring to a mixture to a boil.
Once boiling, add pasta and return to a boil. Reduce heat and simmer 9 minutes, stirring occasionally. Add peas, and continue to cook until the peas are heated through and the pasta has absorbed all the liquid, stirring occasionally. (I put the herbs in for the last few minutes of cooking)
Remove from heat and stir in 1/4 cup cheese (I went ahead an put all the cheese in), herbs, salt and pepper. Top each serving with 1 tablespoon cheese.