This is the recipe we prepared during our first cooking class this term; Cooking for 1 or 2. The goal of the class was to learn how to cook efficiently for 1 or 2 in order to cut down on food waste.
Recipe serves 2
Why this recipe works:
In order to make a simple skillet chicken memorable we made the side the star of the show. We used Orzo pasta, which is a small pasta that is easy to cook.
In order to add a deep and complex flavor, we toasted the orzo until golden brown and then simmered it in just the right amount of turkey broth until it was perfectly tender.
To give the recipe some flair we added garlic, oregano and red pepper flakes and stirred in baby spinach, feta cheese and a squeeze of lemon juice just before serving.
You will need:
3/4 cup orzo
2 ( 6-8 oz) boneless, skinless chicken breasts, trimmed and pounded if necessary.
Salt and Pepper
1 tablespoon olive oil
2 garlic cloves
1 teaspoon minced fresh oregano
1(1/4) chicken/turkey broth
4 oz (4 cups) baby spinach
2 oz feta cheese (1/2 cup)
1 (1/2 )teaspoons lemon juice
Directions
1.Toast orzo in 10 inch non-stick skillet over medium heat until golden brown, 3-5 minutes, transfer to bowl.
2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 teaspoon oil in now empty skillet over medium high heat until just smoking. Brown chicken lightly, 3-4 minutes per side. Transfer to plate.
3. Add remaining 2 teaspoons oil, garlic, oregano and pepper flakes to now empty skillet and cook until fragrant, about 30 seconds. Stir in broth and toasted orzo.
4. Nestle browned chicken into orzo add any accumulated juices, bring to simmer. Reduce heat to medium low, cover and simmer until chicken registers 160 degrees, 10-12 minutes, flipping chicken halfway through cooking. Transfer chicken back to skillet, tent loosely with aluminium foil.
5. Continue to cook orzo until al dente and creamy, 2-5 minutes, stirring in additional broth, 1 tablespoon at a time as needed to loosen consistently. Stir in spinach, 1 handful at a time, until wilted about 2 minutes. Stir in feta and lemon juice and season with salt and pepper to taste. Serve chicken with orzo.
(Recipe adapted from The Complete Coooking for 2 cook book)
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