Herb Rubbed Chicken with Creamy Orzo

Source: Stephanie Cooks

H and I have discovered that we really like orzo. It's like rice, but is actually pasta. So when going through our cupboards we discovered half a box of orzo left. So H wanted me to find an orzo recipe. And along came Stephanie with a great recipe.

Ingredients

• 8 oz. orzo pasta, uncooked
• 2 chicken breasts, butterflied into halves (4 pieces total)
• Salt and pepper
• 2 tsp. Herbes de Provence
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juices
• 1 can chicken broth
• 2 tablespoons heavy cream
• 1/3 cup freshly grated Parmesan cheese

Preparation

• In a small saucepan combine the orzo and chicken broth and bring to a slow boil.
  
• Boil until all of the water is absorbed.
• Season both sides of the chicken breast halves with salt and pepper.
  
• Sprinkle evenly with the Herbes de Provence.
  
• Heat the olive oil in a 12- or 14-inch skillet over medium-high heat.
  
• Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.
• Add the garlic and sauté an additional minute, until fragrant. (Note- I removed the chicken from the pan and added back to pan after adding orzo.)
  
• Add the diced tomatoes with juices.
• Stir in the cooked orzo, heavy cream and Parmesan cheese.
  
• Mix until well blended and the cheese has melted.

Next Time- This recipe was really good, and nothing needs to be changed. But maybe next time I'll follow Annie's Recipe that just calls for the addition of broccoli.