Lemony Chicken and Scallion Orzo, Risotto-Style |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken! Ingredients:
2 cups orzo pasta |
4 cups chicken broth |
1 cup chicken, diced |
1/2 cup mizithra cheese, shredded fine |
3 small scallions, chopped |
1 tablespoon fresh oregano, chopped |
1 tablespoon fresh parsley, chopped |
2 tablespoons olive oil |
1 tablespoon all purpose greek seasoning |
1 small lemon, juiced |
Directions:
1. Heat olive oil in a heavy skillet.
2. Sautee the white portions of the scallions until tender, reserve the green portions.
3. Add pasta and stir frequently until some of the grains are toasted golden brown.
4. Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
5. Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
6. The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
7. Add additional salt, pepper, and lemon juice to correct the seasoning.
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