This creamy chicken and orzo pasta is a quick and easy weeknight meal and you only need one pan. It’s flavorful comfort food that the whole family will love!
- 1 C. hot water
- .5 oz. dried Porcini Mushrooms
- 1 T. of your favorite of The Olive Tap’s 100 % Extra Virgin Olive Oil
- 1 C. celery, coarsely chopped (3 or 4 stalks)
- 1 C. carrots, sliced about 1/8 inch thick. (2 medium carrots)
- 1 C. chopped onion
- 1 t. salt
- ¼ t. fresh ground pepper
- 5 cloves garlic, minced
- 7 C. of chicken stock, 8 C. if you do not use the dried Porcini mushrooms
- 1 lb. box or Orzo pasta
- 2 or 3 C. shredded chicken, about 1/2 lb.
- 1 hot pepper, or 1/2 t. dried red pepper flakes (optional)
- Grated parmesan
Directions:
- Using a small bowl, put the dried Porcini mushrooms into the hot water and let them soak for at least 15 minutes to reconstitute.
- Remove the mushrooms and set aside, reserving the soaking liquid. Cut the mushrooms into bite size pieces and set aside.
- In a large 6-8 quart pot, set heat to medium and add the olive oil. When the oil is hot, but not smoking, add the celery, carrot and onion and cook 6-8 minutes till the onion is translucent.
- Add the garlic to the pot and cook for 2 minutes, stirring often. Add the Chicken stock and bring to a boil.
- Add the Orzo, Porcini mushrooms, Chicken and pepper or pepper flakes. Reduce heat to medium low, to maintain a boil.
- Cook approximately 20 minutes, stirring often, until the Orzo is done, and vegetables are soft, stirring often.
Top each serving with grated Parmesan cheese
Recipe by Rick
*Stirring this dish often while it is cooking will release surface starch from the pasta and make the dish nice and creamy. The Porcini mushrooms add a pleasant earthiness to the dish. Feel free to substitute 6 or 8 oz. of sautéed Cremini mushrooms.
Recipe originally appeared at https://theolivetaprecipes.com/recipes/creamy-chicken-and-orzo-pasta/
