Creamy orzo with chicken and mushrooms
1½ Tbsp, extra-virgin
1 medium, chopped
1 medium clove(s), minced
Dried shiitake mushroom(s)
¾ pound(s), fresh, stems discarded, caps sliced
Sherry (dry or sweet)
1% low-fat milk
¼ tsp, freshly ground
Cooked boneless skinless chicken breast(s)
10 oz, carved
¼ cup(s), fresh, chopped
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 4–5 minutes. Add the sherry and cook until it evaporates, about 1 minute.
- Combine the milk, cornstarch, salt, pepper, and nutmeg in a bowl until smooth. Add the milk mixture to the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Stir in the orzo and chicken. Cook, stirring occasionally, until heated through, about 1 minute. Remove from the heat and stir in the parsley. Yields 1 cup per serving.