Asiago Chicken & Mushroom Skillet

Alicia .


I found this in one of the weekly newsprints that gets dropped on my front porch, not sure where they come from but they have some interesting recipes.

I love a good stir fry and my fiance loves mushrooms and cheese so I actually tried this one, it was great! I made a few changes to adjust to our particular tastes, but I definitely want to keep this.

Pic from recipe

pinch tips: How to Debone a Chicken



15 Min


15 Min


2 Tbsp
olive oil
1 c
onion, chopped
3 clove
garlic, minced
portobello mushrooms, sliced thin
1 1/4 c
chicken stock
1 tsp
balsamic vinegar
1/4 c
sun dried tomatoes, chopped fine
2 c
chopped cooked chicken
3/4 c
uncooked orzo pasta
2 Tbsp
chopped fresh basil
1 c
shredded mozzarella
plum tomatoes, chopped
1/2 c
frozen spinach, thawed
6 oz
asiago cheese, grated
salt and pepper
red pepper flakes (optional, to taste)

Directions Step-By-Step

Set orzo pasta to cook with a dash of salt.

In a large skillet (I used my 12 inch cast iron) heat olive oil on medium-high heat.

Add onion and garlic and cook about 2-3 minutes. Add sliced mushrooms and cook another 2-3 minutes.
In a small bowl, combine chicken stock, vinegar, and sun dried tomatoes.

Slowly stir into the skillet.

When orzo is cooked, drain rinse slightly then add to the skillet with the chopped cooked chicken.
Reduce heat to low and simmer for about 5-7 minutes. Excess liquid will start to thicken.

Stir in basil, spinach, salt & pepper mozzarella and plum tomatoes and simmer 2-4 more minutes.

Serve sprinkled with asiago cheese and red pepper flakes and a side of crusty bread rolls.

About this Recipe

Course/Dish: Chicken, Pasta