Orzo with chicken and corn
9/12/2007
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Ingredients
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| 1 cup | Orzo |
| 1 tbsp | Olive oil |
| 400 g | Chicken tenderloins |
| 1 | Salt & freshly ground pepper, to season |
| 100 g | Snow peas, halved on an angle |
| 2 cups | Corn kernels, fresh or frozen |
| 3 cloves | Garlic, chopped |
| ¼ cup | Fresh parsley, chopped |
Directions
- Cook orzo in plenty of boiling, salted water for 10 minutes or until just tender to the bite, then drain well.
- At the same time, heat a little oil in a nonstick frying pan. Season the chicken tenderloins with salt and pepper and cook in batches until browned all over and cooked through (this usually takes 2 to 3 minutes on each side). Remove to one side.
- Add the snow peas, corn and garlic to the pan and stir-fry for 2 minutes to heat through, adding a little more oil if necessary.
- Slice chicken tenderloins into 2 or 3 pieces and return to the pan with the drained orzo. Add parsley and toss well to combine. Adjust seasoning with salt and pepper before serving.
Wine Match
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