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Orzo, where have you been my whole life?

March 10, 2010

Simone started eating this when she was about 16 months old; it’s a favourite in our house. If you are feeling rushed, just buy a roasted chicken and use that instead of frying up raw chicken. I prefer that myself, but my husband was sick a few months ago, barfed up some roasted chicken, and now won’t let me come home with any. What a DRAG.

Chicken Orzo Skillet

1 tsp olive oil
3/4 lb boneless, skinless chicken breasts, cut into strips
2 cups sliced mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1 can (10oz) low fat cream of chicken soup
2/3 cup water
3/4 cup orzo
1 cup shredded carrots
1/4 tsp ground black pepper
LOTS of chopped fresh basil leaves
1 tomato diced

1. Cook chicken until well browned in head oil at medium-high heat in large skillet. Add mushrooms, onions, and garlic. Cook and stir for 3 mins.
2. Add all other ingredits except for basil and tomato. Mix well and bring to a boil, then reduce heat.
3. Cover and simmer for 15 mins., stirring occasionally.
4. Add basil strips and tomato and stir to combine.
5. Mangia! Yum.

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3 Comments leave one →
  1. March 10, 2010 5:02 am

    Thanks- I made the almost the same thing tonight! I used ground turkey as the meat and spinach as the veg instead.

  2. March 12, 2010 10:15 pm

    Well, not that I won't even let them in the door, I just need a break from them. Besides, if I cook up the chicken for you, is it really that much of a drag 🙂

Trackbacks

  1. Back to basics: Orzo Chicken Skillet « My Picky Kid

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