Orzo with Chicken, Red Pepper, and Shiitakes

Food Photography, Recipes


Orzo Chicken Shiitake


  • 3 tablespoons olive oil
  • 1 lb boneless chicken breasts
  • 1 18 teaspoons salt
  • 38 teaspoon fresh ground pepper
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 14 lb shiitake mushroom, stems removed, caps cut into 1/4 inch slices
  • 12 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 4 ounces mild goat cheese
  • 14 cup chopped fresh parsley
  • 1 cup orzo


  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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