pasta dish with fresh pappardelle--YUM!) Perhaps that's why I like orzo so much. It's teeny tiny pasta, so you get your carby goodness but it doesn't overtake the rest of the dish.
Alexia rolls and finished up with our favorite Ted Drewes for dessert! You could easily remove the chicken and serve it as a side dish. It'd be a great accompaniment to a summer picnic or chicken fresh off the grill.
Three Years Ago: Peanut Butter Cup Brownies
-1 1/4 cups uncooked orzo
-2-3 large chicken breasts, cooked and shredded
-3 cups spinach, roughly chopped
-1 cup grape tomatoes, halved
-1 red bell pepper, chopped
-1/4 cup chopped red onion
-2 tbsp chopped fresh basil
-4 tbsp red wine vinegar
-2 tbsp extra virgin olive oil
-1/4 tsp salt
-1/4 tsp black pepper
-1/2 cup crumbled goat cheese
1. Cook orzo according to package instructions, omitting salt and fat. Drain well.
2. Combine pasta, chicken, spinach, tomatoes, pepper, onion, and basil in a large bowl, tossing to mix well.
3. In a small bowl, whisk vinegar with oil, salt, and black pepper. Pour over pasta mixture and toss well to coat. Sprinkle with goat cheese just before serving.