Rate this recipe
5/5
(1 Votes)
Ingredients
- OPTIONAL VEGGIES (we recommend 2):
- 3 boneless skinless chicken breasts cut into bite size pieces
- 2 Tbsp. Wildtree Roasted Garlic Grapeseed Oil
- 1 heaping Tbsp. Wildtree Lemon Rosemary Blend
- 1/2 tsp. kosher salt or regular salt
- 1 cup sliced mushrooms
- 1 small bag sun dried tomatoes
- 1 can artichoke hearts drained and sliced
- AT DINNERTIME:
- 1 1/2 cups orzo pasta
- 4 cups chicken broth (for boiling the orzo)
- 1/2 cup reserved pasta broth (from boiling the pasta)
- shaved Parmesan cheese for topping
- salt & pepper if desired
Details
Preparation
Step 1
Combine all ingredients in a large Ziploc freezer bag and smush to combine. To serve: boil the pasta first. While the pasta is cooking (roughly 11 min), sauté the bag ingredients in a large skillet over medium high heat for about 15 minutes, stirring frequently, adding a little salt and pepper if desired. Add ½ cup reserved pasta water, and pasta after draining and toss to combine. Top with shaved parmesan cheese.
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