Quick and easy chicken orzo in a creamy sauce, with a bit of lemon juice, cranberries and pecans!
1 1/2poundschicken thighs, about 6 thighs
10white mushrooms, finely diced
2large shallots, diced
4garlic cloves, minced
salt and black pepper
2 - 2 1/2cupschicken broth
juice from half a lemon
Preheat a large saute pan over medium heat and add a drizzle of olive oil. Cut the chicken thighs into small, bite-sized pieces, then add to the hot pan. Season the chicken generously with salt and pepper. Fry for 7 to 8 minutes, until the chicken is cooked thoroughly and browned. Remove the chicken into a clean bowl and set aside.
Into the same pan, add the 2 tablespoons butter. Once the butter is melted, add the diced mushrooms, shallots and garlic. Saute the mixture for 3 to 4 minutes, until the shallot is translucent and mushrooms reduced. Season the mix with salt, pepper, paprika and thyme. Add the white wine and allow the mixture to come up to a simmer, cooking for a few minutes until the wine is reduced.
Add 2 cups chicken broth, the cream and return the chicken to the pan. Add the orzo pasta and stir. Cook the pasta covered for 10 to 12 minutes, stirring occasionally. If all liquids evaporate but the pasta is not ready, add more chicken broth.
Once pasta is cooked, add the grated parmesan cheese, parsley, chopped pecans and dried cranberries. Squeeze the juice from half a lemon over the pasta. Use a spatula to thoroughly mix everything together and cook over low heat for 1 to 2 minutes until the cheese is melted.