Cream Cheese and Chicken Orzo

This stuff is good, guys.  REALLY good.  I'm not even sure what more to say about it.  It tastes awesome.  Oh, and it is really quick to make.  Now who can't use a few of those kinds of recipes in their repertoire?  (If you're raising your hand right now, please tell me why...and how.)  Also, my just-today-turned-four-year-old loved this and if that isn't the final seal of approval, I don't know what is.

Cream Cheese and Chicken Orzo

Number of Servings: 4-5
Time to Prepare: 20 minutes

• 1/2 pound orzo pasta
• 1 Tbsp olive oil
• 1 chicken breast, cut into chunks
• salt and pepper to taste
• 8 oz sliced mushrooms
• 1 tsp dried basil
• 3 cloves garlic, minced
• 1 large or 2 smallish tomatoes, diced
• 6 oz cream cheese, cut into small pieces
• 1/2 cup reserved pasta water
• 2 Tbsp lemon juice
• 1/2 cup freshly grated Parmesan cheese

Bring a pot of salted water to a boil. Add the orzo and let it cook according to package directions. Drain and set aside, making sure to reserve 1/2 cup of water from the pasta.

In a large skillet, heat the olive oil, then add the chicken and sprinkle liberally with salt and pepper. Cook until browned. Add the mushrooms (the chicken doesn't need to be cooked all the way through) and cook for about 5 minutes.

Add the basil, garlic, and tomatoes. Cook about 3 minutes, until the tomatoes are not juicy anymore. Add the cream cheese and stir until it melts and coats the vegetables.


Stir in the reserved pasta water and bring to a simmer. Cook for about 2 minutes until thickened, then stir in orzo, lemon juice and Parmesan cheese. Serve immediately.

Source: adapted from Everyday Reading
Produce Used: Mushrooms, garlic, tomato, lemon