“Why did the chicken cross the road?” I don’t know, but with Maryana Vollstedt’s, The Big Book of Chicken, I’m sure going to eat him. Vollstedt takes you by the wing through delicious appetizers and hors d’oeuvres to elegantly roasted chicken, zesty casseroles, fresh salads and simply pleasing sandwiches. Chicken is no longer just chicken, as she transforms the ordinary into the extraordinary. Check out her “Chicken and Orzo with Spinach and Gorgonzola.” The rich cheese pairs well red wine and the spinach provides excellent color.
Chicken and Orzo with Spinach and Gorgonzola
4 Servings
1 TBS olive oil
½ cup chopped red bell pepper
2 shallots, chopped
1 garlic clove, minced
1 package (10 ounces) frozen spinach, thawed and squeezed dry
1 cup chopped cooked chicken
½ tsp salt
Freshly ground pepper
8 ounces (about 1 cup) orzo, cooked according to package directions, drained
¼ cup chicken stock
½ cup crumbled Gorgonzola
In a medium skillet over medium heat, warm with the oil. Add the bell pepper, shallots and garlic and sauté until tender, about 5 minutes. Add the spinach and chicken and mix well. Season with the salt and pepper to taste. Toss with the orzo and stock and sprinkle with the Gorgonzola. Serve immediately.
