This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken Orzo
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- #119005
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 cup orzo
2 teaspoons olive oil
1 pound boneless skinless chicken breasts or thighs
2 ounces prosciutto
1 chopped onion
3 cloves garlic
1/3 cup white wine
1 can (28 ounce size) diced tomatoes
3 tablespoons chopped cilantro
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
directions
Cook orzo in boiling water for 7-9 minutes. Drain.
Chop raw chicken into bite sized cubes. Heat olive oil and saute chicken, onion, and garlic. Once chicken is almost cooked, add prosciutto and cook a few minutes more. Drain tomatoes, reserving about 1/2 cup of the juice. Add tomatoes, 1/2 cup juice, wine, and herbs. Simmer for 5 minutes. Stir in orzo and mozzarella cheese. Dump all out into a big pasta serving bowl and sprinkle with Parmesan.
added by
sgre52160
nutrition data
474 calories, 11 grams fat, 45 grams carbohydrates, 44 grams protein per serving.
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reviews & comments
November 18, 2012
Great recipe! I used flat leaf parsley instead of cilantro...and used sicilian spices and red pepper flakes as well. Will become a staple and base for variations.
The dish was easy to make after a busy day at work. The men in my house really liked this dish. I would like to try it with shrimp, feta and hot pepper, in place of chicken & mozzerella.