Being part of a foodie community has truly been a great experience – I’ve gotten to know some wonderful women and it’s great having people to chat about food (and life!) with. And since we talk about food so much, it seems that these people know my palette better than some of my friends and family here in MA! One of the most surprising and thoughtful gifts we received last week was a package from Papardelle’s Pasta Company from my friends in the Windy City – Elly and Joelen. What a treat! I received:
I know I can come up with some fabulous creations with these, and I decided to go ahead and experiment with the orzo first. I came up with a Spinach and Cranberry Goat Cheese Stuffed Chicken to serve with the Autumn Harvest Orzo – it was fantastic! I served this with some cremini mushrooms sauteed in sherry with shallots, garlic, and thyme for a delicious fall dinner.
2 chicken breasts
1/2 cup frozen spinach, thawed and drained
2 oz cranberry goat cheese (available at Trader Joe’s)
1 small onion, thinly sliced
1 clove garlic, minced
splash of white wine or cider
3 oz Papardelle’s Autumn Harvest Orzo
1 1/4 cups chicken broth
Preheat oven to 350F. Begin sauteing onions and garlic over medium-low heat in a large skillet, in a dash of olive oil (I usually start with a small drizzle, then add olive oil spray as necessary). Season with salt and pepper. Meanwhile, mix spinach and goat cheese. Carefully cut a slit into each piece of chicken, and stuff the spinach and cheese into the pockets. Place in pan with onions, and cook for about 3-4 minutes on each side. Remove from pan. Add white wine or cider to delgaze, scraping up browned bits from pan. Add orzo and stir, letting it toast for a minute or two. Add broth, bring to a boil, then turn off heat and return chicken to pan. Place in oven and bake for about 20 minutes, or until orzo is tender, liquid is absorbed, and juices from chicken run clear.