Rustic Asiago Chicken Portabello Skillet
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3-4 medium Portobello mushrooms, sliced
1-1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced 2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sautee 2 minutes. Add mushrooms to pan, stir and sautee for 3 more minutes. In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened. Stir in basil, Mozzarella cheese and plum tomatoes. Heat through an additional 2 minutes.
Garnish with generous shavings of Asiago cheese. Serve immediately.
Number of Servings: 6
© 2004 Wisconsin Milk Marketing Board, Inc.