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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
Absolutely a new go-to recipe for my house. Fried up the chicken thighs in olive oil with salt and pepper, then just added the onions to the pan and followed the recipe. I did look up a Greek seasoning recipe and wing the seasoning adding fresh garlic and onions because the powders don't do well out here on the coast. YUM!
Since I used this as a side dish I left out the chicken. I used shallots instead of scallions because that is what I had on hand. Browning the pasta gives it a nice tooth. I didn't stir as much as ideal, but it was still good.
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.