Woke up this morning to find that my refrigerator had crapped out overnight and half (why only the top half, I don’t know…) of it is warm. Nice way to start a day.
So I spent my lunch hour dumping the contents of the fridge in the garbage. Warm mayo = bad. Got rid of tons of stuff I haven’t seen in a while, so that was the upside. The downside is that I had a totally random lunch that involved some leftover (homemade) eggrolls, blackberries and, I think, a maraschino cherry or two…
I have been saving this recipe for a lull in my kitchen and this seems to be the time!
I earmarked this recipe to make for the girls. It seemed benign enough (read: not spicy or with any unidentifiable green thingys that I would have to pick out later for them) and incorporated things they already dig – cheese, orzo, green peas.
They totally loved this. As a BIG bonus, it is super easy and has really good flavor for so few ingredients and steps.
A great weeknight meal for the kiddos!
Funny aside – spellcheck does not recognize orzo or eggroll, but completely accepts crapped. Hmmm?
Orzo with Chicken and Asiago Cheese
Yield: 4 servings
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 tsp. salt
1/4 tsp. dried rosemary, basil, or oregano
1/8 tsp. black pepper
1. Combine water and broth in a Dutch oven; bring to a boil.
2. Add chicken and pasta; bring to a boil.
3. Reduce heat; simmer 12 minutes, stirring occasionally.
4. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.
5. Top each serving with 1 tablespoon cheese.
Source: Cooking Light, May 1999