I made this dish along side the red pepper crostini I showed you a couple days ago. The two went together awesome! Here’s how it comes together…

Take some orzo…

thaw out some peas…

cook up a couple chicken breasts…

add some cream…

add some tomatoes…

but roast them first…

Creamy orzo chicken pasta
recipe adapted from giada de laurentiis

  • 1 pound orzo pasta
  • 2 chicken breasts, cooked & diced
  • 2 T olive oil
  • 1 large shallot, finely chopped
  • 1 garlic clove, minced
  • 1 pint cherry tomatoes, roasted
  • 1 1/4 cups cream
  • 1 cup frozen peas, thawed
  • 3/4 cup freshly grated Parmesan
  • Salt and freshly ground black pepper

Cook orzo until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes; stir in the cream, peas & chicken. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.


Images: sammyw