Creamy Chicken and Orzo Pasta
1 cup hot water
.5oz dried Porcini Mushrooms
1 Tbl. of your favorite of The Olive Tap’s Extra Virgin Olive Oil
1 cup Celery, coarsely chopped (3 or 4 stalks)
1 cup carrots, sliced about 1/8 inch thick. (2 medium carrots)
1 cup chopped onion
1 tsp salt
¼ tsp fresh ground pepper
5 cloves garlic, minced
7 cups of chicken stock, 8 cups if you do not use the dried Porcini mushrooms
1 lb box or Orzo pasta
2 or 3 cups shredded chicken, about ½ lb.
1 hot pepper, or ½ tsp dried red pepper flakes (optional)
Using a small bowl, put the dried Porcini mushrooms into the hot water and let them soak for at least 15 minutes to reconstitute.
Remove the mushrooms and set aside, reserving the soaking liquid. Cut the mushrooms into bite size pieces and set aside.
In a large 6-8 quart pot, set heat to medium and add the olive oil. When the oil is hot, but not smoking, add the celery, carrot and onion and cook 6-8 minutes till the onion is translucent.
Add the garlic to the pot and cook for 2 minutes, stirring often. Add the Chicken stock and bring to a boil.
Add the Orzo, Porcini mushrooms, Chicken and pepper or pepper flakes. Reduce heat to medium low, to maintain a boil.
Cook approximately 20 minutes, stirring often, until the Orzo is done, and vegetables are soft, stirring often.
Top each serving with grated Parmesan cheese
Recipe by Rick
*Stirring this dish often while it is cooking will release surface starch from the pasta and make the dish nice and creamy. The Porcini mushrooms add a pleasant earthiness to the dish. Feel free to substitute 6 or 8 oz. of sautéed Cremini mushrooms.