Rustic Asiago Chicken Portobello Skillet
This rustic Italian-style chicken and portobello mushroom and orzo pasta dish makes a deliciously hearty one-skillet meal.
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3 to 4 medium Portobello mushrooms, sliced
1 1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved*
- In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sauté 2 minutes.
- Add mushrooms to pan, stir and sauté for 3 more minutes.
- In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
- Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened.
- Stir in basil, Mozzarella cheese and plum tomatoes. Heat through an additional 2 minutes.
- Garnish each serving with shavings of Asiago cheese. Serve immediately.
Makes 6 servings.
*Use a vegetable peeler to shave the Asiago cheese.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.