Orzo Pasta With Chicken

Recipe Ingredients

28 oz	795g	Chicken broth
3		Celery - chopped fine
3		Rosemary sprigs
1		Garlic - minced
2		Bay leaves
3/4 cup	177ml	Water
1 cup	237ml	White wine
2 teaspoons	10ml	Olive oil - extra virgin
1/2		Yellow onion
2		Garlic - peeled and finely diced
1 tablespoon	15ml	Rosemary - fresh, chopped fine
1 tablespoon	15ml	Basil - fresh, chopped fine
1 1/2 cups	355ml	Orzo pasta
3		Chicken breasts without skin - cut in strips
1		Red bell pepper - thinly sliced
4 tablespoons	60ml	Parmesan cheese - grated
1 teaspoon	5ml	Parsley - fresh, chopped fine
1		Black pepper

Recipe Instructions

Chicken Stock Put the chicken broth, parsley, rosemary, garlic, cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce heat, cover, simmer for 10 minutes. Remove from the heat place in blender and puree. Strain into a large bow. Stir in the wine and set aside.

The Rest In a large saucepan, heat 1 teaspoon of the oil and sauteethe onion and garlic over high heat for 3 minutes. Stir in the celery, half the herbs, the orzo and the chicken stock and cook over medium for 25 minutes, stirring from time to time.

While the orzo is cooking, heat the remaining oil in a large skillet and sauteethe chicken pieces, red pepper and remaining herbs for 3 minutes. Stir into the cooked orzo. . To Serve: Spoon onto individual dinner plates and garnish each with a tablespoon of the Parmesan cheese, a sprig of basil, parsley, and black pepper to taste.

Kerr recommends stirring the orzo a lot. Says it likes to stick to the bottom of the saucepan.

Source:
Low-Fat Meals, Woman's Day, 4/96

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