Chicken and Herbs with Carrot Orzo

By Gail Poll

Ingredients

• 4 cloves garlic
• 4 carrots, peeled and cut into 1 inch pieces
• 2 T Olive oil
• 8 oz. orzo
• 3 c. chicken broth
• 1/4 tsp. salt
• 1 T. fresh thyme
• 2 tsp. ground corriander
• pinch black pepper
• 2 boneless skinless chicken breasts (about 1 lb.) cut crosswise into 1/2 inch chunks.
• 1/3 c. dry white wine
• 2 T. minced Italian parsley

Preparation

Step 1

1. Chop garlic in food processor. Ad carrots and pulse into 1/2 inch pieces.
2. Heat 1 T. olive oil in med. pan over med. heat. Add orzo and stir till med. brown, about 3 min. Add carrot mixture. Stir. Add 2 3/4 c. chicken broth and salt. Bring to boil. Simmer till orzo soft, about 12 min.

3. Meanwhile, season chicken with thyme, corriander, pinch of S and P.
Heat 1 T. oil in lg. non-stick pan over med. heat.
Add chicken in single layer and cook till browned, about 2 min. per side.
Remove chicken and top with parsley.
Add wine and 1/4 c. broth to pan. Boil till reduced to 1/3 c. About 1 minute.

4. Season orzo with salt and pepper. Spoon pan juices over chicken. Serve with orzo.