Delicious!!!

Ingredients

• 3 tablespoons olive oil
• 1 lb boneless chicken breasts
• 1 ¹⁄₈ teaspoons salt
• ³⁄₈ teaspoon fresh ground pepper
• 1 red bell pepper, cut into 1/2 inch pieces
• ¹⁄₄ lb shiitake mushroom, stems removed, caps cut into 1/4 inch slices
• ¹⁄₂ teaspoon dried thyme
• 2 garlic cloves, minced
• 4 ounces mild goat cheese
• ¹⁄₄ cup chopped fresh parsley
• 1 cup orzo

Directions

1. In a large non-stick frying pan, heat 1 tablespoon oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4 inch slices.
2. Heat 2 tablespoon oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds longer. Remove from the heat.
3. In a large pot of boiling water, cook orzo according to package directions. Drain, reserving 1/2 cup of pasta water.
4. In the frying pan, combine the reserved pasta water with the goat cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring until smooth, about 2 minutes. Add the orzo, chicken and 3 tablespoons of the parsley. Serve topped with remaining tablespoon parsley.

Based on a recipe from Food & Wine “Quick From Scratch One-Dish Meals Cookbook.”

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