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Herb-Rubbed Chicken with Creamy Orzo Recipe

   
 

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     Herb-Rubbed Chicken with Creamy Orzo

Category   Entrees - Maindishes
Sub Category   None

Ingredients
8 oz. orzo pasta, uncooked
4 chicken breasts
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli
 
1/2 cup heavy cream
1/3 cup freshly grated Parmesan cheese

Instructions
Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, and set to the side.
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. Reduce the heat to medium, push the chicken breasts to the sides of the skillet, and add the shallot to the pan sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.
Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. Season to taste with salt and pepper. Serve immediately.


Originally Submitted
5/22/2011





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