With a busy schedule, orzo can be a great friend for a fast pasta dinner. The small pasta pieces cook up very quickly, and the texture can be a nice change of pace from your normal spaghetti dinner. For this recipe I used half of a rotisserie chicken I had in the refrigerator, but the effect would be the same with freshly cooked chicken. Gouda cheese was used in this recipe, and a mixture of your favorite cheeses could be substituted to suit your taste.
Ingredients:
1 12 oz package - Pastamore Supremo Orzo
1.5 cups - cooked chicken breast, shredded
1 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
2-3 oz - gouda cheese, shredded
To taste - salt and black pepper
Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Supremo Orzo. Cook until al dente, drain using a colander, and return to cooking pot over medium-low heat.
2. Add shredded chicken, cheese, and Pastamore Rosemary with Roasted Garlic Dipping Oil to the pot. Mix well and heat until warm. Season to taste with salt and black pepper.
3. Plate orzo and top with a garnish of dried rosemary.
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