Description
A comforting and simple weeknight dinner recipe that the whole family with go crazy over!
Ingredients
- 3 Tablespoons Olive Oil
- 1 Medium Yellow Onion, Finely Diced
- 2 Large Carrots, Diced
- 2 Celery Stalks, Diced
- 5 cloves Garlic, Finely Minced
- 12 ounces, weight Dry Orzo Pasta
- 2 Tablespoons Tomato Paste
- 2 Boneless And Skinless Chicken Breasts, Fully-cooked And Cut Into 1-inch Pieces
- 2 cups Vegetable Stock
- ¼ cups Fresh Oregano, Chopped
- 6 ounces, weight Mozzarella, Cut Into 1/2 Inch Cubes
- ⅔ cups Grated Parmesan Cheese
- Salt And Black Pepper
- 3 Roma Tomatoes, Sliced
- 1 teaspoon Dried Oregano
- Fresh Chopped Parsley, For Garnish
Preparation
Preheat oven to 400ºF.
Heat olive oil in a large nonstick skillet over medium heat. Add onion, carrots and celery. Cook for about 10 minutes, or until veggies are just tender. Add garlic and cook for an additional 2 minutes. Add orzo and tomato paste. Stir to mix well and cook for an additional 3–4 minutes.
Remove pan from heat and stir in chicken, stock, fresh oregano mozzarella, Parmesan and a generous amount of salt and black pepper. Mix well and transfer to a large baking dish. Place sliced tomatoes on top and sprinkle with dry oregano.
Bake for 45–50 minutes or until pasta is cooked through. Remove from heat and serve garnished with fresh parsley. Enjoy!
