Wednesday, October 3, 2018

Creamy Orzo with Bell Peppers Onion and Chicken

Orzo, I never would of known about Orzo if I hadn’t started this website and experimented with different recipes. Now I love Orzo and probably have it 1-2 times a month. But I am stuck on how to use it as I always have it cooked in heavy cream with peppers and onion with a different protein, like steak, sausage and chicken. 

With this recipe I had some left over chicken I cut up into bite size pieces and browned them first, while I was cooking the Orzo. I’d say the total time to prepare and cook took me less than 20 minutes. Serves 2-3 assuming you want seconds, as I did😋.


1-1 1/2 cups of cooked Orzo 
2 tablespoons ghee or 1 tablespoon olive oil & 1 tablespoon butter 
1 large bell pepper, baton cut
1/2 onion, julienne cut
3/4 cup heavy cream 
1-2 cups chicken, cut into bite size pieces 
1 tablespoon olive oil 
Sea salt and pepper, to taste 


Cook Orzo according to package instructions, 10 minutes. While the Orzo is cooking slice your vegetables with even julienne or baton cut slices, so they cook evenly. In a skillet melt the ghee or oil butter mixture and cook the vegetables until they are soft. In another skillet add the 1 tablespoon of oil and brown your chicken pieces. When the vegetables have softened and the Orzo has been drained of liquid add it to the vegetables. Add in your heavy cream and chicken, salt and pepper, to taste. Cook until the cream has reduced by at least 1/2, then serve. Yum Yum! 

Great for leftovers, just refrigerate until ready to eat again. I always add a little cream before reheating. 

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