asiago chicken & mushroom skillet
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
prep time
15 Min
cook time
15 Min
method
---
yield
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 - portobello mushrooms, sliced thin
- 1 1/4 cups chicken stock
- 1 teaspoon balsamic vinegar
- 1/4 cup sun dried tomatoes, chopped fine
- 2 cups chopped cooked chicken
- 3/4 cup uncooked orzo pasta
- 2 tablespoons chopped fresh basil
- 1 cup shredded mozzarella
- 2 - plum tomatoes, chopped
- 1/2 cup frozen spinach, thawed
- 6 ounces asiago cheese, grated
- dash salt and pepper
- pinch red pepper flakes (optional, to taste)
How To Make asiago chicken & mushroom skillet
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Step 1Set 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.
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Step 2In 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.
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Step 3Reduce 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.
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