Chicken Marsala Orzo (Print Version)
# Ingredients:
→ Base
01 -
1 cup orzo pasta, dry
02 -
2 cups rotisserie chicken, torn into small pieces
03 -
2 tablespoons butter
04 -
1 tablespoon olive oil
→ Fresh Vegetables
05 -
1 clove garlic, finely chopped
06 -
1/2 onion, diced
07 -
8 ounces button or cremini mushrooms, cut into thin slices
→ Sauce Ingredients
08 -
2 cups broth made from chicken
09 -
1/2 teaspoon Dijon (optional for extra flavor)
10 -
1 cup cream that's heavy
11 -
1/2 cup marsala wine (dry or semi-sweet works)
→ Finishing Touches
12 -
Salt and freshly ground pepper, adjust to your liking
13 -
1/2 cup parmesan cheese, grated fresh
14 -
Chopped parsley to sprinkle on top, optional
# Instructions:
01 -
In a large pot, melt the butter with olive oil over medium-high heat. Toss in onions and mushrooms, cooking until the mushrooms are golden and no liquid is left, which takes about 10 minutes.
02 -
Throw in the garlic, mustard, and marsala. Let it boil for a minute or two, stirring occasionally until the wine reduces and gets less liquidy.
03 -
Pour the cream and broth into the pot, then add the orzo. Turn the heat down to medium—gentle bubbling is perfect—and let it cook uncovered for 10 minutes, stirring here and there.
04 -
Stir in the chicken and parmesan until combined, then move the pot off the burner. Cover and let it sit for 5 minutes to thicken.
05 -
Adjust with salt and pepper to your liking. Garnish with parsley if you’re feeling fancy, and serve warm while it’s creamy and delicious.
# Notes:
01 -
Add more broth if needed and the orzo seems too dry while cooking.
02 -
For a thicker texture, leave it covered a bit longer at the end before serving.
03 -
You can skip the Dijon mustard if you’re out of it, but it enhances the flavor.