Rustic Asiago Chicken Portobello 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
- 6 ounces Wisconsin Asiago cheese, shaved
- In a large 12-inch nonstick skillet over medium-high heat, melt butter.
Add onion and garlic, and sauté 2 minutes.
- Add mushrooms to pan, stir and sauté 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 each serving with shavings of Asiago cheese.
- Serve immediately.
Yield: 6 servings
Recipe and photo credit (used with permission):
Dairy Farmers of Wisconsin
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