Wonder why I do not take photos? Wish I had a picture of that Creamy Chicken weirdness? Wish you could see my skills in colorful creations and presentation? Oh I've got skills!
But I am more hungry and unwilling to delay my personal pleasure for your pretty picture desires.
Last night I made an awesome Sun-Dried Tomato Chicken Orzo. And it was purrty! There was red, green, browns (from balsalmic vinegar) and whites. It would've made an excellent photo. But I want my food hot; I want to eat all of my food; I take extreme pride in making the perfect amount without much measuring and the whole photo process takes up precious-get it while its hot-time.
Like I said, I'm a little crazy!
Here is the recipe from my dinner. I'm actually the author of this one.
Sun Dried Tomato Balsalmic Chicken Orzo
servings: 1 Kristy Sized Portion
1 6 ounce chicken breast
2 T balsalmic vinegar
1 large garlic clove (halved)
3 ounces sliced baby bella mushrooms
2T sliced sun dried tomatoes in oil
1 Trader Joes basil cube (frozen)
1/2 T butter
1 cup orzo
2.5 cups broth
1 cup fresh baby spinach
Cut chicken into bite sized pieces. Combine chicken, half minced garlic clove, and vinegar. Set aside.
Melt butter and saute other half of garlic, minced. Add orzo and toast. Add broth, boiling, stirring, until pasta is done. Remove orzo.
Coat pan as you like (olive oil, spray, whatever). Pour chicken and marinade into pan and cook. Add mushrooms. Add sun dried tomato. Add basil cube. When cooked, add orzo and combine. Add spinach and heat up, but try not to overwilt. Season with parmesan cheese.