Wednesday, November 4, 2009

Dinner: Creamy Orzo and chicken

This was too yummy and too easy not to share! I didn't take any pictures, but here is the one from Annie's Eats, which is where I adapted the recipe from!

4 small chicken breasts
8oz Orzo, uncooked
1 shallot, finely chopped
1 green pepper, finely chopped
3 cloves garlic, minced
1 can diced tomatoes
2 cups broccoli florets
1/2 cup heavy cream
1/2 cup Parmesan cheese
herbes de Provence (I couldn't find this at the commissary, so I used McCormick's Roasting Rub/French Herb)

Cook orzo according to package. Meanwhile, season chicken with salt, pepper and the French herbs on both sides(I used about 2 TBSP of the herbs for all the chicken). In a large skillet cook chicken in EVOO, about 3 minutes on each side until cooked through. Remove Chicken from skillet. Add the shallot and green pepper to the skillet (you may need more EVOO), cook about 3-4 minutes. Add the garlic and cook another 2 minutes. Add the diced tomatoes with the juice and the broccoli. Bring to a boil and cook about 10 minutes or until the broccoli is tender. Add the heavy cream and Parmesan cheese and cook to combine and melt the cheese. Serve with the chicken on top....YUM!