Creamy Chicken and Mushroom Orzo

Ingredients

• 1-2 lbs of grill chicken thighs, chopped

• 16 oz mushrooms

• 12 oz frozen cut green beans

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 16 oz orzo pasta

• 8 cups chicken broth

• 0.5 or 1 cup heavy cream

• 1 cup grated Mozzarella cheese (or parmesan)

• 1 tablespoon olive oil

• .5 tsp onion powder

• .5 tsp garlic powder

• Salt and pepper

• 1 teaspoon dried oregano (optional)

• ½ teaspoon crushed red pepper flakes (optional)

Directions

1. Thaw or microwave the green beans to bring to room temperature. In a large skillet or pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once it’s hot, add the mushrooms. Season them with salt, black pepper, onion powder, garlic powder, crushed red pepper flakes. Cook for about 2 minutes on each side. Once cooked, empty entire skillet into a covered bowl and set aside. Cook the greenbeans in the skillet the same way as the mushrooms.

2. In the same pot, add 1 tablespoon of butter and chopped onion. Sauté 3-4 minutes. Add the minced garlic and cook for another 30 seconds.

3. Stir in the orzo pasta. Toast it for about 1-2 minutes, stirring continually. This step enhances the flavor of the orzo and makes it nutty!

4. Pour in the chicken broth and use a wooden spoon to deglaze the skillet. Turn up to a boil, then reduce to a simmer. Cover the pot and let it cook for 10-12 minutes. Make sure the orzo is tender and that most of the liquid has been absorbed.

5. Stir in the heavy cream and the cheese. If you decided to use oregano, add it here too! Mix everything well and season with extra salt and pepper, if needed.

6. Add the mushrooms back to the pot. Give it a little stir to combine everything and warm the mushrooms through again.