Title: Orzo W/chicken, Pine Nuts, and Mushrooms
Categories: Pasta
Yield: 1 Recipe

1	lb	Chicken breasts
1/4	c	Balsamic; or wine vinegar
1/4	c	Pine nuts
1/2	lb	Shiitake mushrooms
3	tb	Butter
1/2	c	Olive oil
	cl	Garlic; peeled
1/4	ts	Crushed red pepper
1/4	c	Italian parsley
1	c	Peas
1	lb	Orzo

Cut chicken into strips 1/2" x 1" and marinate in the vinegar. Toast pine nuts in a heavy pan over high heat, shaking or stirring constantly so they brown evenly. Remove from pan and set aside. Clean the shiitake mushrooms, removing tough stems. Slice caps and remaining stems into 1/4" strips.

Melt the butter in 1/4 cup of the olive oil. Add garlic clove. Add mushrooms; saute until almost soft. Remove from pan with butter and oil and keep warm. Discard garlic clove. Place crushed red pepper and remaining 1/4 cup olive oil in a lg. pan. When oil is hot, add chicken, quickly stir frying for 3 mins. Add pine nuts. Stir for 30 seconds longer. Add cooked mushrooms, Italian parsley, and peas.

Cook the orzo and drain it before it is al dente. Reheat the other ingredients and add the orzo. Stir fry quickly, mixing well for an additional 2 mins. Let sit for a minute to absorb the juices before sering.

Source: _Sicilian American Pasta_ (SRQ H/T, 2/23/95)

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