- 2 pounds orzo pasta
- 1 ounce dried porcini mushrooms
- 1 tablespoon olive oil
- 6 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 1/2 cup dry sherry
- 1 teaspoon dried thyme
- 1 cup reduced-sodium chicken broth
- 1 cup chopped canned or bottled shelled chestnuts
- 1/2 cup heavy cream
- 12 ounces spinach, cleaned and steamed in the microwave
Cook orzo according to package directions.
Soak mushrooms in 1 cup hot water for 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and saute 3 minutes, until soft. Add sherry and thyme and cook 1 minute. Return chicken to pan with the chicken broth and chestnuts. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid. Simmer 5 minutes, until chicken is cooked through. Remove 2 chicken breast halves and reserve for another meal. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal. Serve spinach on the side.