Recipe picked out by GK:
Ingredients:
1 cup uncooked orzo pasta
2 tbsp olive oil
2 cloves garlic
1/4 tsp crushed red pepper
2 skinless, boneless chicken breast halves
salt to taste
1 tbsp chopped parsley
2 cups spinach leaves
grated Parmesan cheese for topping
Directions:
1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
I think the recipe was a bit bland or I didn't put much seasoning. It was interesting with the orzo texture. If I was to try it out again, I would probably boil it with chicken stock. I also found that my chicken was a bit overcooked. I need to keep watch on that the next time.
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