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Orzo with Chicken and White Wine picture

Orzo with Chicken and White Wine

Orzo is pasta that looks like rice and is a great substitute for rice when you want a quick meal. To make this quick recipe even quicker, use a store-bought rotisserie chicken instead of cooking your own.

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  • 1 to 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 12 ounces orzo pasta
  • 3 1/2 cups low-sodium chicken stock
  • 3/4 cup dry white wine (such as sauvignon blanc)
  • 10 ounces frozen peas, thawed
  • 2 ounces freshly grated Parmesan cheese (about 1 cup)
  • pinch of ground nutmeg
  • 1/2 lemon

Serves 4 to 6

  1. Trim the chicken breasts of unwanted fat. Salt and pepper both sides of each breast. Heat a medium non-stick skillet over medium-high heat with the olive oil.
  2. When the skillet is hot, add the chicken breasts and cook until just brown, about 3 minutes. Turn each breast over and cook until brown, about 2 minutes more. (The chicken should be only partially cooked. It will finish cooking when it is reheated with the orzo.)
  3. Remove the chicken from the skillet and set aside to cool.
  4. In the same skillet, heat the butter over medium heat. When melted, add the onion. Cook, stirring frequently, until onion has softened and is just beginning to brown, about 5 minutes.
  5. Add the garlic and stir well to incorporate.
  6. Add the orzo and cook, stirring frequently, until most of the orzo is lightly browned and golden, 5 or 6 minutes.
  7. Take the skillet off the heat and add the wine and chicken broth.
  8. Return the skillet to medium heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, about 10 to 15 minutes. (Note: If all liquid has evaporated and orzo is still crunchy, add a little more water, turn down the heat and continue to cook until orzo is soft.)
  9. Cut the chicken breasts into bite size pieces.
  10. Add the chicken, peas, Parmesan, and nutmeg to the orzo. Stir well to incorporate. Taste and season with a squeeze of lemon, salt and pepper as desired. Cook, stirring, until chicken and peas are fully cooked and hot, about 3 minutes. Serve immediately.

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