* Exported from BigOven *

Orzo Pasta With Chicken

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :*Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
28 ounces chicken broth
3 stalks celery --chopped fine
3 stalks rosemary sprigs
1 clove garlic --minced
2 bay leaves
3/4 cup water
1 cup white wine
2 teaspoons olive oil --extra virgin
1/2 yellow onion
2 cloves garlic --peeled and finely
diced
1 tablespoon rosemary --fresh chopped fine
1 tablespoon basil --fresh chopped fine
1 1/2 cups orzo pasta
3 whole chicken breasts without skin --cut in strips
1 red bell pepper --thinly sliced
4 tablespoon parmesan cheese --grated
1 teaspoon parsley --fresh chopped fine
1 dash black pepper

Put the chicken broth, parsley, rosemary, garlic,
cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce
heat, cover, simmer for 10 minutes. Remove from the heat place in
blender and puree. Strain into a large bow. Stir in the wine and set
aside. In a large saucepan, heat 1 teaspoon of the oil and
saute the onion and garlic over high heat for 3 minutes. Stir in the
celery, half the herbs, the orzo and the chicken stock and cook over
medium for 25 minutes, stirring from time to time.
While the orzo is cooking, heat the remaining oil in a large
skillet and saute the chicken pieces, red pepper and remaining herbs for
3 minutes. Stir into the cooked orzo. . To Serve: Spoon onto
individual dinner plates and garnish each with a tablespoon of the
Parmesan cheese, a sprig of basil, parsley, and black pepper to taste.

Kerr recommends stirring the orzo a lot. Says it likes to stick
to the bottom of the saucepan.



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