“The capacity to care is the thing which gives life its deepest significance.” ~ Pablo Casals
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last weekend we helped celebrate the 50th anniversary of dear friends Bob and Nancy with the rest of our Marriage Care group which has remained close for more than 20 years.
RECIPE OF THE WEEK
This recipe is perfect for our busy lives… bake once, enjoy the leftovers for the rest of the week. The original recipe called for cooked peas, but I find using frozen peas straight from the freezer without cooking them first keeps them more flavorful. This dish is very mild, be generous with the salt and pepper.
CHICKEN AND ORZO BAKE
- 1 cup orzo pasta
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 green onions, thinly sliced
- 2 cloves garlic, chopped
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1 cup milk
- 1/2 cup Parmesan cheese, freshly grated
- 2 ounce jar diced pimientos
- 1 cup frozen peas
- Salt and pepper to taste
TOPPING
- 1 cup fresh breadcrumbs
- 1/2 teaspoon sweet paprika
- 1 tablespoon fresh parsley, chopped
- Dash each salt and pepper
- 2 tablespoons butter, melted
Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and rinse.
Wash chicken and pat dry. Rub generously with salt and pepper and cut into bite-size pieces. Add olive oil and butter to a large skillet over medium heat. When the oil is hot, cook chicken, stirring until browned. Remove chicken from skillet and set aside.
Melt 3 tablespoons butter in the skillet. Cook onion and garlic for 1 minute, then stir in flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened.
Add the Parmesan cheese, pimientos and peas. Taste and add salt and pepper to taste. Stir the chicken and drained pasta into the mixture, then spoon into a lightly greased 11 x 7 inch baking dish.
Combine topping ingredients and sprinkle over the top of the casserole.
Bake for 20-25 minutes, until bubbly.
