Tarragon Mushroom Orzo with Chicken

Servings: 2 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied, is a meal all to itself, and makes good leftovers.

Ingredients

• 2 tsp olive oil
• 1 lb crimini mushrooms (sliced)
• 1 tsp fresh tarragon (chopped) (or 1/3 tsp. dried)
• 3 quarts water
• 4 ounces orzo or gluten-free orzo
• 4 tsp olive oil
• 2 Tbsp pine nuts
• 1 cup frozen peas
• 8 ounces boneless skinless chicken thighs
  (cut into 1/2 inch cubes)
• 1/4 cup low sodium chicken or vegetable broth
• 1/4 tsp salt
• 1 medium yellow squash (about 8 ounces)(seeded and cut into strips)
• fresh ground black pepper to taste

Spray a large skillet lightly with olive oil. Place over medium-high heat and add the mushrooms. Cook, tossing frequently, until the mushrooms are well browned. The more caramelized the mushrooms, the better the flavor will be. Add the tarragon to the mushrooms just as they are finished. Remove the mushrooms from the pan to a plate.

Place the water in a medium stock pot or large sauce pan over high heat. When the water is boiling add the orzo.

While the orzo is cooking add the olive oil to the large skillet and place over medium heat. Add the pinenuts and peas. Cook gently until the pinenuts just begin to turn brown, then add the chicken breast.

Cook, tossing frequently, until the chicken breast loses all of its pink on the outside. Add the chicken stock and the salt.

Cook over medium heat for about 10 minutes. During this time the orzo should be done. Add about 1/4 cup of the pasta water to the skillet as the chicken cooks.

When the chicken is cooked through, add the yellow squash and toss well.

Drain the orzo and add it to the skillet. Cook for about 1 minute and serve.