Gorgonzola Chicken and Orzo
Filed Under (Recipes) by delicious on 17-11-2007
Tagged Under : Chicken, Gorgonzola, Orzo
INGREDIENTS
- 2 teaspoons olive oil
- 2 teaspoons butter
- 1 1/2 cups chopped white onions
- 1 clove garlic, minced
- 3 boneless skinless chicken breasts
- 2 cups chicken broth
- 1 cup uncooked orzo pasta
- 1 teaspoon lemon juice
- 1/4 teaspoon dried oreganoor
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon dried basilor
- 1 1/2 teaspoons minced fresh basil
- 1/4 teaspoon freshly grated lemons, zest of
- salt & freshly ground black pepper , to taste
- 1/3-1/2 cup crumbled gorgonzola, to taste
DIRECTIONS
- Trim the fat from the chicken breasts, then cut into bite size pieces.
- Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
- Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
- Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
- Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
- Goes well with a salad, crisp baby green beans, or asparagus.
- For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
- A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).
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