Yield: 4 servings
|28 ounces||Chicken broth|
|3||Stalks celery; chopped fine|
|3||Stalks rosemary sprigs|
|1||Clove garlic; minced|
|1 cup||White wine|
|2 teaspoons||Olive oil; extra virgin|
|2||Cloves garlic; peeled and finely|
|1 tablespoon||Rosemary; fresh, chopped fine|
|1 tablespoon||Basil; fresh, chopped fine|
|1½ cup||Orzo pasta|
|3||Whole chicken breasts without skin; cut in strips|
|1||Red bell pepper; thinly sliced|
|4 tablespoons||Parmesan cheese; grated|
|1 teaspoon||Parsley; fresh, chopped fine|
|1 dash||Black pepper|
Chicken Stock Put the chicken broth, parsley, rosemary, garlic, cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce heat, cover, simmer for 10 minutes. Remove from the heat place in blender and puree.
Strain into a large bow. Stir in the wine and set aside.
The Rest In a large saucepan, heat 1 teaspoon of the oil and sautéthe onion and garlic over high heat for 3 minutes. Stir in the celery, half the herbs, the orzo and the chicken stock and cook over medium for 25 minutes, stirring from time to time.
While the orzo is cooking, heat the remaining oil in a large skillet and sautéthe chicken pieces, red pepper and remaining herbs for 3 minutes.
Stir into the cooked orzo. . To Serve: Spoon onto individual dinner plates and garnish each with a tablespoon of the Parmesan cheese, a sprig of basil, parsley, and black pepper to taste.
Kerr recommends stirring the orzo a lot. Says it likes to stick to the bottom of the saucepan.
Per serving: 345 Calories (kcal); 8g Total Fat; (23% calories from fat); 48g Protein; 9g Carbohydrate; 107mg Cholesterol; 873mg Sodium Food Exchanges: 0 Grain(Starch); 6½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.