Archive for May 19th, 2009


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.


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