Orzo with Chicken, Red Pepper, and Shiitakes

1. 1

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.

2. 2

   Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

3. 3

   Put the chicken in the pan and cook for 5 minutes.

4. 4

   Turn and cook until just done, about 5 minutes longer.

5. 5

   Remove.

6. 6

   When the chicken is cool enough to handle, cut the breasts crosswise into 1/4-inch slices.

7. 7

   Heat 2 tablespoons of the oil in the same pan over moderately high heat.

8. 8

   Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt.

9. 9

   Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes.

10. 10

    Add the garlic and cook, stirring, for 30 seconds longer.

11. 11

    Remove from the heat.

12. 12

    In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes.

13. 13

    Reserve 1/2 cup of the pasta water; drain the orzo.

14. 14

    In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

15. 15

    Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes.

16. 16

    Add the orzo, chicken, and 3 tablespoons of the parsley and stir to combine.

17. 17

    Serve topped with the remaining 1 tablespoon parsley.

* Per serving · 4 servings · Values may vary.