This dish was so light and refreshing. There is really no sauce; a small amount of the liquid (broth and water) that the orzo and chicken simmer in remains at the end of the cooking. By adding 1/4 cup grated soy parmesan cheese, the remaining liquid thickens up a little and makes a very delicate and flavorful sauce. The original recipe called for asiago cheese; my adaptation I present to you.
Orzo with chicken and “cheese”
1 cup water
1 16-ounce can chicken broth
12 ounces skinned, boned chicken breast, cut into bite-sized piece
1 1/4 cups uncooked orzo
1 cup frozen green peas, thawed
1/2 cup grated soy parmesan
1/4 teaspoon coarse salt
1/4 teaspoon dried rosemary, basil, or oregano (I used oregano)
1/8 teaspoon black pepper
Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt herbs, and pepper. Top each serving with 1 tablespoon cheese.