The only way we have peace in this house is if I can vary the menu. My latest find is, of course, a modified recipe.
It is Mediterranean Chicken and Orzo. Don't let the name throw you off. When my husband and I first started all we could eat was boiled chicken or fish with plain brown rice. As our stomachs calmed down, maybe healing the lining, I don't know, anyway, we started to experiment. It's almost two years later and now we havea bigger menu to choose from. I'm looking here for new recipes, and promised I'd put one a week up in exchange.
4 boneless chicken breasts
1-3/4 to 2 cups Orzo (little pasta)
3/4 cup water
2 Tbsp. crushed rosemary
2 medium zuchini, cut in half, then in half again
3 roma tomatoes (seeded), and juice squeezed out, then cut into small pieces
i can Reese artichoke hearts, open can and drain out water
6 ozs. crumbled Feta cheese
Pitted Large Olives, sliced
I find if I gather all the ingredients together and start to prepare them while the chicken is cooking everything goes faster.
I usually turn my oven to "Warm" before I start
Saute (not fry) chicken in 2 Tbsp. of Exta Virgin Olive oil
cook 'til there is no pink, just white, remove from skillet, put onto a plate, put it in the oven, turn it off, there is enough heat to keep warm til you need
Add the chicken broth, water, and Orzo, bring to a boil, then cover and simmer for about 8 minutes, strring ocassionally.
Then stir the rest of the ingredients, except the cheese and olives, turn heat up again, when hot turn back to simmer and add chicken, cover and simmer another five minutes, the vegetables will be crisp-tender, add the cheese and olives, cover and let cheese melt, stirring a couple of times.
It sounds real different, but I have served this to guests for dinner and they have enjoyed it, add a small salad and warm sour dough bread and it'great.
Original recipe called for garlic and bell peppers, should you be a lucky enough to tolerate these things, the garlic gets put in with the pasta, broth and watter; and the peppers are seeded and sliced and put in with the zucchini.
Hope you enjoy this as much as we do, just be sure artichokes are packed in water, not vinegar or are marinated artichoke hearts!