Monday, September 17, 2007

Garden Risotto

2 boneless, skinless chicken breasts, uncooked and cut into bite size pieces
3 T. olive oil
1/2 cup chopped onion
2 cloves garlic
1 can chicken broth
1 3/4 cup orzo pasta, uncooked
2 cups broccoli florets
1 1/2 cup frozen corn
Salt and pepper to taste
3/4 cup parmesan cheese

In a sauce pan saute the onion and garlic in the olive oil and brown the chicken along with it. Add chicken broth, uncooked pasta and broccoli. Reduce heat to medium and cover. Stir occasionally so the orzo pasta does not stick to the bottom of the pan. This only takes a few minutes. Stir in the corn, salt and pepper and cook for a few more minutes. Remove from heat and stir in the parmesan cheese. Serve immediately.

{This took more chicken broth and more time than the recipe called for, although I could have just messed something up. It was really tasty, though! It would also work great as a side dish.}

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