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Sweet Potato Orzo with Chicken and Mushrooms Over the summer, I picked up this sweet potato orzo from Pike Place Market in Seattle. Last night, with fall winding down, I figured it was about time I used it. This recipe, adapted from this one, would work with any kind of orzo, but I’m partial to ones with interesting flavors. Ingredients: 1/4 lb orzo 2 cups vegetable or chicken broth (optional) 1 Tbsp olive oil 1/2 cup yellow or red onion, chopped 8 oz mushrooms, sliced 1/2 tsp thyme, preferably fresh 2 boneless, skinless chicken breasts, cut into bite-size pieces 2 cloves of garlic, minced 1/2 cup Parmesan cheese, grated 1/4 cup fresh parsley, chopped Cook the orzo in water (or in a combination of water and broth, if you’re using it) according to instructions. Drain, rinse, and set aside. Heat oil in a large skillet over medium-high heat. Add chopped onion, mushrooms, and thyme. Sauté for 5 minutes or until the onion is tender and lightly browned. Add the chicken and salt and pepper to taste, then sauté 7-8 minutes or until chicken is cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat, then add the cooked orzo, Parmesan, and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if needed. Serves 4.

Sweet Potato Orzo with Chicken and Mushrooms

Over the summer, I picked up this sweet potato orzo from Pike Place Market in Seattle. Last night, with fall winding down, I figured it was about time I used it. This recipe, adapted from this one, would work with any kind of orzo, but I’m partial to ones with interesting flavors.

Ingredients:

  • 1/4 lb orzo
  • 2 cups vegetable or chicken broth (optional)
  • 1 Tbsp olive oil
  • 1/2 cup yellow or red onion, chopped
  • 8 oz mushrooms, sliced
  • 1/2 tsp thyme, preferably fresh
  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 cloves of garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

Cook the orzo in water (or in a combination of water and broth, if you’re using it) according to instructions. Drain, rinse, and set aside.

Heat oil in a large skillet over medium-high heat. Add chopped onion, mushrooms, and thyme. Sauté for 5 minutes or until the onion is tender and lightly browned. Add the chicken and salt and pepper to taste, then sauté 7-8 minutes or until chicken is cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat, then add the cooked orzo, Parmesan, and parsley to the chicken mixture and toss. Taste and re-season with salt and pepper if needed.

Serves 4.

Posted on: 11/30/09

Posted in: recipes