Orzo Pasta with Grilled Veggies and Chicken

I like this pasta dish because it tastes great both hot and cold, and the protein from the chicken addresses my need for protein, while the veggies add to the flavor.

It is a one-pot, easy recipe to prepare ahead of time.

Ingredients

• 16 oz Orzo

• 1 quart of chicken stock/broth

• 1 cup water

• 1 bunch asparagus, thin, diced at 45 degree angle, leaving heads whole

• 2 cups shiitake mushrooms, sliced thin

• ½ cup grated asiago cheese

• 1 cup fresh basil, chiffonade

• 3 tsp olive oil

• Lemon juice to taste

• 2 chicken breast cutlets

Pasta

Salt and add oil to liquid. Bring to boil and quickly blanch asparagus-30 seconds. Add pasta and continue to stir as it absorbs the liquid. Cook for 6 minutes and drain in colander, reserving any liquid.

Saute mushrooms, add asparagus, stir in cheese and basil and serve over pasta.

If making for later, combine in a bowl and let everything cool. Add any leftover liquid before refrigeration.

Chicken

Season with salt and pepper, add a bit of olive oil and grill or pan sear. After cooking, dice against the grain and add to the dish.

You can also use shrimp or salmon with this dish. It is a lovely, carb and protein filled meal.

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