Last Night's Dinner

Last night I made the Grilled Chicken Tenders with Creamy Tomato Orzo and boy was it delicious. Full of flavor! Sadly the dish was not very photogenic. I probably took about 15 snapshots and still couldn't capture the beauty of it. It wasn't the camera this time. It was me. See this dish is composed of grilled chicken in the orzo, tomato, broccoli, cream, and cheese mixture all jumbled together. So you can imagine what it looked like. I was very upset last night that I couldn't share this recipe with you today because I failed visualizing how to show it off. Later, I decided to take a look at the original source in which it was adapted from and ahhhhh there was a beautiful well taken picture. First, it was served in a bowl so that the sauce wasn't swimming all over the dinner plate. Second, for demonstration purposes the chicken was layered on top of the orzo mix with a piece of parsley in the center for garnish. I need to work on my props. I am not sure when I will make it again to retake the final picture, but here is the recipe for you to try along with one image of the cooking process. It was an easy one pan meal and most off all very delicious. 

Grilled Chicken Tenders with Creamy Tomato Orzo

Ingredients:
1/2 cup orzo pasta, uncooked
6 chicken tenders

Salt and pepper
 Herbs Provence
2 tbsp. olive oil
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1-2 cups broccoli florets
1/2 cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:

Bring a saucepan of salted water to boil.  Add the orzo and cook until tender, about 10 minutes.  Drain the pasta and set aside.

Splash the chicken with a little lemon juice. Season with salt, pepper, and a generous amount of the Herbs Provence. Heat the olive oil in a 12 inch skillet over medium-high heat. Add the chicken to the pan and cook about 3 minutes per side, until golden brown. Reduce the heat to medium, add the onion and garlic and sauté 2-3 minutes. Add the broccoli florets.

And the can of diced tomatoes with its juices. Reduce the heat to medium-low. Cover and let cook until the broccoli florets are crisp-tender. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. Season with salt and pepper to taste. Serve immediately.

 I am eating the left overs now for lunch and it is still so good.

Source: annies-eats, who adapted it from Giada on Food Network