Monday, August 30, 2010

Orzo with Roasted Vegetables

This recipe is very easy and you can add or take away as much as you like to it! Any combo of these ingredients will make a great pasta dish, hot or cold. It's definitely one of my new favorites!

Orzo with Roasted Vegetables

Zucchini, bell pepper (red, orange, or yellow), asparagus, and onion, cut into large chunks
Green onions, sliced on a bias
Feta cheese, crumbled
Parmesan cheese
Pine nuts, toasted
1/2 lb. Orzo pasta (I used closer to 1 lb. to feed more)
Extra-virgin olive oil
3 chicken breasts, cut into large chunks
chicken broth
Lemon juice
fresh basil, chopped (I used dried basil)

Toss veggies with olive oil, salt, and pepper, and roast them in a single layer on a cookie sheet at 400 degrees for about 35-40 minutes, or until golden brown.

Cook orzo according to directions.

In a frying pan, cook chicken pieces in olive oil, remove from pan and set aside. Deglaze chicken pan with a bit of chicen broth--just enough to coat the bottom of the pan. Add broth to lemon juice, and drizzle in olive oil while whisking to make vinaigrette. Season the vinaigrette with salt and pepper and then pour over pasta. (I cooked the chicken in a little bit of water, then added oil and lemon juice to make the vinaigrette).

Add chicken and veggies and toss. Sprinkle in feta cheese and fresh parmesan, along with pine nuts, basil, and green onions---toss again before serving.


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