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it’s a hit at my house. I do have a question though. if I wanted to shred the chicken and mix it in would boiling it to cook then shred and add to the orzo at the end work best or is there a better way to do it?
Hi, David! Sure, poaching the chicken, shredding it, and then stirring it into the orzo sounds like a good plan! Here’s our favorite method for poaching chicken. Enjoy!
Omg you need to leave the chicken in way longer to make sure it’s not pink! I highly recommend tenderizing ( pounding)the breast pieces so they are all the same thickness, and can cook according to your recipe, and leaving the zucchini in longer than suggested as well for those that want it more tender. Other than these things, it’s a good attempt for a one skillet option. More herbs are always a good idea as well …..
The recipe calls for boneless skinless chicken breast, but the photos and instructions really seem like it should be for bone in with skin- am I just confused?
Wonderful recipe! I made a GF version by using GF spaghetti broke into 1/2″ pieces. I also used full fat canned coconut milk in place of the half and half. The sauce tasted so good at that point I skipped the cheese and was quite happy with how it turned out! Looking forward to other variations with the suggested peas or broccoli and possibly with fried/seasoned cubed tofu and mushrooms in place of the chicken. Might also be good spiced with some hot peppers. It comes together fairly quickly once the prepping is done. Wil definitely be enjoying variations over this fall and winter!
Loved the orzo with the cheese mix. Used broccoli which was so good too. But the chicken breasts were tough (I split them in half because they were so thick). Could I substitute with chicken thighs? Or what tips to
Hi, Diane! You could definitely swap in chicken thighs — I think that would be fantastic! If using thin chicken breasts, I’d recommend searing them for less time (2-3 minutes per side). Enjoy!
Did not make yet. Can I substitute different cheese?
Hi, Jem! Yes, you can substitute any kind of melting cheese that you like. I think Monterey Jack or Mozzarella would be phenomenal in this dish. Enjoy! Let us know how you like it!
I would really like to try this, but I can’t eat pasta (low FODMAP diet) and I haven’t found a gluten-free orzo yet. Do you think it would work with grits or even risotto? I will let you know if I try it. Thank you!
Hi, Dawn! Emma here, managing editor. I think you could definitely swap in another grain that fits your diet. The cooking time will need to be increased and perhaps the amount of liquid. Add it instead of the orzo in Step 2, and then simmer it with the chicken stock and the half-and-half until it’s just about cooked. Add extra stock as needed if the pan seems like it’s starting to become dry. Hope that helps! Let us know how it works!