½poundboneless skinless chicken breasts cut into bite sized pieces
4ouncesmushroomsthinly sliced
¼cuponionminced
1tspgarlicminced
salt and fresh ground black pepper to taste
1cuporzo
1¾cuplow sodium chicken stock
2tspparsleychopped
1tspthymechopped
1tsprosemarychopped
¼cupParmesan cheesefinely shredded
Instructions
Heat 2 teaspoons of the olive oil in a large non-stick medium-high heat. When the skillet is hot add in the chicken. Sauté until the chicken is cooked. Pull the chicken from the skillet and set aside.
Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion and mushrooms and season with salt and pepper. Sauté for 2-3 minutes or until the onion and mushrooms start to soften.
Add in the orzo and garlic and sauté for about a minute. Pour in the chicken stock, stir everything together and bring it to a boil.
Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 9 minutes or until the orzo is al dente. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
Add the cooked chicken back into the skillet and stir in the chopped herbs and Parmesan cheese until everything is combined. If you are using dried herbs, use half the amount. If desired garnish with more Parmesan cheese and herbs. Serve immediately.