Oranges, Lemons, Basil & Parmesan

After catching an episode of Everyday Italian on the Food Network, I was inspired to make Giada’s Garlic & Citrus Chicken. For dinner tonight, rather than roasting a whole bird, I had some large chicken breasts on the bone that I used instead. After baking for about 45 minutes in my dutch oven at 350 degrees, I served it with roasted asparagus tips and pesto orzo, which I’ve submitted for the Presto Pasta Night blog event hosted by Ruth on her blog, Once Upon a Feast. Dinner was wonderful… the chicken came out moist, with a nice hint of citrus and the flavors carried well with the pesto & asparagus.
Here’s my recipe for pesto orzo:

1 tablespoon pesto*
1-2 cups cooked orzo pasta

While the orzo is still hot, fold in the pesto.
Serve with dishes that can compliment the basil & parmesan flavors.

*For pesto, combine the following in your food processor & pulse until you have a spreadable consistency:
1 cup fresh basil leaves
1 tablespoon pinenuts
2-3 tablespoons grated parmesan
1-2 garlic cloves
splash of extra virgin olive oil
pinch of salt
*Adjust proportions to fit your tastes*

Advertisements

Balsamic cremini orzo

balsamic cremini orzo

1 cup orzo, cooked
1 tablespoon olive oil
1/2 onion diced
2 cloves garlic, minced
1 cup cremini mushroom, sliced
1-2 tablespoons balsamic reduction sauce
1 capful of olive oil
handful of italian parsley, chopped

In a saute pan, add olive oil, onions & garlic.
Cook until onions are translucent.
Add sliced mushrooms.
Cook until browned and caramelized.
Add balsamic reduction sauce to pan.
Placed cooked orzo in a bowl.
Add a capful of olive oil; stir.
Add mushroom mixture and combine.
Stir in freshly chopped italian parsley.