1/4 lb shitake mushrooms, stems removed, caps cut into 1/4 inch slices
1/2 teaspoon dried thyme
2 cloves garlic, minced
1 lb orzo
1/4 lb mild goat cheese
1/3 heavy cream
1/4 chopped fresh parsley
Instructions
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4 inch slices.
Heat 2 tablespoons of the oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring for 30 seconds longer. Remove from heat.
In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Reserve 1/2 cup of the pasta water, drain the orzo.
In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes. Add the orzo, chicken, and 3 tablespoons parsley and stir to combine. Serve topped with the remaining 1 tablespoon parsley.
Originally Submitted
12/8/2010
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