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This rustic Italian-style chicken and portobello
mushroom dish with orzo pasta makes a hearty, and delicious one-skillet
meal.
Rustic Asiago Chicken
Portobello Skillet
- 2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3 to 4 medium Portobello mushrooms, sliced
1 1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved
- In a large 12-inch nonstick skillet over
medium-high heat, melt butter. Add onion and garlic, and sauté
2 minutes.
- Add mushrooms to pan, stir and sauté
for 3 more minutes.
- In a small bowl, combine water, vinegar,
bouillon cube and sun dried tomatoes, stirring until bouillon
cube is dissolved. Add this mixture to skillet.
- Stir in chicken and cooked orzo. Reduce
heat to low and simmer 5 to 6 minutes until excess liquid is
thickened.
- Stir in basil, Mozzarella cheese and plum
tomatoes. Heat through an additional 2 minutes.
- Garnish each serving with shavings of
Asiago cheese. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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