Monday, March 24, 2008

Getting more adventerous in the kitchen

Amy's Chicken Primavera Risotto

2 chicken breasts
Sea salt
Fresh ground pepper
1 Lemon, cut in half crosswise
1/2 Cup chopped onion
2 clove of garlic, minced
1 carrot, peeled and julienned
1 Zucchini, sliced
2 Plum tomatoes
1 box of organic chicken broth (32 oz)
1 box of uncooked orzo pasta
1/2-1 Cup heavy cream
1/2 Cup+ good quality shredded parmesan cheese

Flatten chicken to 1/2 inch thickness. Season with salt and pepper.
Pre-heat large skillet with EVOO.
Add chicken and lemon halves (cut side down), cook 3-4 minutes each side (do not flip lemons), until no longer pink.
Remove chicken and lemons, cool slightly, slice chicken into 1/2 inch pieces and set aside.
In same skillet, cook onion and garlic until tender, set aside.

In a large pot bring chicken broth and juice of the caramelized lemon to a boil.
Add orzo, reduce heat, cover and simmer for 10 minutes. stirring occasionally to prevent sticking.
Add carrots, zucchini, tomato, onion and garlic. Simmer 1-2 minutes.
Add heavy cream and parmesan, simmer another 2 minutes.
Add chicken, cook until heated through.

Since this was really just me playing in the kitchen, my measurements are not exact. I just added cream until the consistency was right and the pasta done. Everybody loved it in our house, I hope that you do too!


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