Adapted from Quick-Fix with Robin Miller
• 1 pound orzo pasta
• 1 pkg chopped mushrooms
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped shallots
1/2 cup white wine
• 1 teaspoon dried thyme
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 12 ounces spinach, cleaned and steamed in the microwave
Directions
Cook orzo according to package directions. Add spinach after draining pasta.
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and mushrooms and saute 3 minutes, until soft. Add wine and thyme and cook 1 minute. Return chicken to pan with the chicken broth. Simmer 5 minutes, until chicken is cooked through. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over pasta.
The verdict:
This was very good. You have to be a mushroom lover--which I am. My husband is not real crazy about orzo. I think it is something about it looking like rice and tasting like pasta. It throws him off! My kids loved the pasta and chicken. Not too crazy about the mushroom sauce.
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