ASIAGO CHICKEN & MUSHROOM SKILLET

Asiago Chicken & Mushroom Skillet image

Provided by Alicia .

Categories Pasta

Time 30m

Number Of Ingredients 16

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2 Tbsp olive oil
1 c onion, chopped
3 clove garlic, minced
4 portobello mushrooms, sliced thin
1 1/4 c chicken stock
1 tsp balsamic vinegar
1/4 c sun dried tomatoes, chopped fine
2 c chopped cooked chicken
3/4 c uncooked orzo pasta
2 Tbsp chopped fresh basil
1 c shredded mozzarella
2 plum tomatoes, chopped
1/2 c frozen spinach, thawed
6 oz asiago cheese, grated
dash(es) salt and pepper
pinch red pepper flakes (optional, to taste)

Steps:

1. Set orzo pasta to cook with a dash of salt. In a large skillet (I used my 12 inch cast iron) heat olive oil on medium-high heat. Add onion and garlic and cook about 2-3 minutes. Add sliced mushrooms and cook another 2-3 minutes.
2. In a small bowl, combine chicken stock, vinegar, and sun dried tomatoes. Slowly stir into the skillet. When orzo is cooked, drain rinse slightly then add to the skillet with the chopped cooked chicken.
3. Reduce heat to low and simmer for about 5-7 minutes. Excess liquid will start to thicken. Stir in basil, spinach, salt & pepper mozzarella and plum tomatoes and simmer 2-4 more minutes. Serve sprinkled with asiago cheese and red pepper flakes and a side of crusty bread rolls.