Lemony Chicken and Scallion Orzo, Risotto-Style

fosterson's Note:

A quick, tasty dish influenced by the flavors of Greek cuisine. Easy, different, and a great way to use up left over chicken!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 6.0 cups

• 2 cups orzo pasta
• 4 cups chicken broth
• 1 cup chicken, diced
• 1/2 cup mizithra cheese, shredded fine
• 3 small scallions, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon all purpose Greek seasoning
• 1 small lemon, juiced

Directions:

1. Heat olive oil in a heavy skillet.
2. Sautee the white portions of the scallions until tender, reserve the green portions.
3. Add pasta and stir frequently until some of the grains are toasted golden brown.
4. Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
5. Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
6. The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
7. Add additional salt, pepper, and lemon juice to correct the seasoning.

Reviews

[diner524]

Wonderful, tasty chicken dish!!! I made this for my lunch yesterday, so make 1/4 of the recipe. I made it as written with the exception of no parsley and had to sub shredded Parmesan cheese. I used Cavender's All Purpose Greek Seasoning and think next time I would use a little less of it, as the pepper in it was a little too much, but not the fault of the recipe. Loved the lemon flavor along with the fresh oregano!! I didn't have any cooked chicken on hand, so I just coated a small boneless, skinless chicken breast in flour, seasoned with sea salt and pepper and sauteed it with the white onion parts. Thanks so much for sharing your recipe. Made for fall Pick A Chef Event.

[Karen Elizabeth]

Very nice, very easy. I cut the recipe in half, used a red onion, and because I didn't have quite enough orzo, topped up the difference with risoni (pasta rice). I should have needed 2 cups of broth but in the end used a bit more, I added gradually until I felt the dish was sufficiently creamily cooked. Flavours were very good, I added a smidgeon of chopped garlic, and in the last 5 minutes I added about 1/2 a cup of green peas, just for a bit of colour interest, plus I like peas :) Thank you fosterson, this was a very good recipe, made for PAC Fall 2011