This week I'll be using Orzo
which I previously used in a soup. This time it's served "asciutto" which means dry as a regular pasta dish.
Orzo with Chicken, Red Capsicum and Zucchini Ribbons
2 large chicken thighs, sliced roughly
1 red onion, sliced finely
3 garlic cloves, crushed
1 red capsicum, sliced finely
1 zucchini, sliced into fine ribbons, using a peeler gives the best result
Heat a little olive oil in a pan and sauté the chicken in batches. When the meat has browned, remove it from the pan and set it aside - repeat until all the chicken has cooked.
Add the onion and garlic to the empty pan and over a low heat allow to soften and lightly colour. Add the capsicum slivers and toss well - continue over a low heat until the capsicum has softened. Finally add the zucchini ribbons and when they have wilted return the chicken to the pan.
Season with salt and freshly ground pepper.
When the orzo is cooked, drain and add to the chicken mixture along with a little freshly grated Parmigiano - stir the mixture well and serve in bowls with a little extra shaved Parmigiano on top.
Tagged with Pasta