Monday, October 24, 2011

Mushroom, Onion, and Chicken Pasta

I didn't used to be a mushroom fan. Turns out, if you use cruddy mushrooms, they don't taste good. And canned mushrooms.....*shudder*.
This is a variation on a Rachel Ray recipe, and it is super super good. The original recipe calls for orzo pasta and more meat than we normally eat in stuff. We use a bigger noodle and add a dash of salt. Hope you like it!
Mushroom, Onion, and Chicken Orzo Pasta
1. Heat water to boil. Salt and add orzo pasta.
2. Preheat skillet to med-high heat. Add 2 tbsp. olive oil. Season chicken breasts as desired (we just grill ours without any seasonings). Cook chicken. Remove from heat. Cover with foil on plate.
3. Add 2 tbsp butter to skillet and add mushrooms. Cook until brown. Add 2 cloves minced garlic, 1 tbsp. dried thyme, and 1-2 onions (as desired). Cook until onions wilt.
4. Add 2 tbsp. flour. Whisk in 1 1/2 c chicken broth, 1 tbsp balsamic vinegar, and 3 tbsp. heavy whipping cream.
5 Simmer until thickened. Add chicken and orzo pasta. Add 1/4 c. fresh parsley.
6. Serve.
7. Eat.
8. No, seriously. Stop reading this recipe and go eat!

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