Ok, make this Parmesan chicken: posted here. Save the juices from the bottom of the pan and pour it over this orzo before serving. Major YUM!
Roasted Vegetable Orzo: (adapted from this recipe)
2 zucchini, sliced
1 red onion, cut into chunks
8 oz portobello mushrooms, thickly sliced
1 red bell pepper, sliced
4 cloves garlic, minced
2 tablespoons olive oil
salt and black pepper to taste
4 cubes chicken or vegetable bouillon
1/4 cup dry white wine
1 (16 ounce) package orzo pasta
1/2 Cup grated Parmesan cheese
basil to garnish
Preheat oven to 450 degrees F (230 degrees C). Place vegetables in a large bowl and mix with garlic and olive oil. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.Roast for 20 to 25 minutes, until tender.
Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Eat and enjoy 🙂