This one wasn’t outstanding, but it was decent. The texture of the orzo and asparagus complement each other well, and the sweetness of the asparagus is a nice contrast to the sharpness of the balsamic and goat cheese. Here goes:
INGREDIENTS
1 small onion, diced
2 teaspoons fresh tarragon
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 boneless, skinless chicken breasts
4 cups cooked orzo
15-20 spears asparagus, cooked and cut into 2″ pieces
8 oz. goat cheese, crumbled
Salt & pepper
DIRECTIONS
In a saute pan, use 1 tablespoon of the olive oil to soften the onion. Cook until golden brown, then stir in the tarragon. Cook for one more minute, then remove from heat & set aside.
In a saute pan, use the remaining olive oil to brown the chicken. When the chicken is white (but not yet brown), add in the balsamic vinegar. Cook until golden brown. Salt to taste. Set aside.
Toss the orzo with the onion, the chicken, and the asparagus. Add salt and pepper to taste. Just before serving, stir in the goat cheese (so it crumbles, but doesn’t melt entirely). Enjoy!
