This is a simple
recipe that uses pantry items or can be ‘dressed-up’ with a few extras. Tonight was a simple pantry item night. The origination of the base recipe came to me
from Taste of Home Healthy Recipe Cards. Of
course, I have a very hard time sticking to a recipe, so I made a few
adjustments. It received my bride's approval and even though she was very skeptical at first, Natalie ate her fair share too. Leftovers for lunch at school tomorrow!
Ingredients-
1 cup orzo,
uncooked
1 lb boneless
chicken (two average breast halves), cut into small bite size chunks
1 ½ Tbsp. Olive
oil3 cloves garlic, minced
2 cans stewed
tomatoes, cut up
2 cans
cannellini beans, rinsed and drained4oz sliced mushrooms
1 tsp. dried
basil
1 tsp. dried
oregano
½ tsp. Thyme
¼ cup red wine2 cups of fresh broccoli florets (or a 1lb bag of frozen, thawed)
Salt &
Pepper to taste
While the orzo cooks, take a large skillet add 1 Tbsp. oil and cook the chicken until no longer pink.
Add the remaining oil to the skillet and add the garlic and stir well for one minute. Stir in tomatoes, beans, mushrooms, broccoli, seasonings and wine. Bring this to a boil/simmer. Stir in orzo and mix well. Reduce heat to simmer. Continue to stir periodically for 8 ten minutes.
Serve with
crusty bread.
Enjoy!
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