Herb-Rubbed Grilled Chicken with Creamy Orzo

This past week, Moe had a multiple days off from work so I took a vacation day to spend time with him.  In theory this was great, except I had  to sign on an work for a few hours. We were sitting at the kitchen table  and our good friends sent me a text.  However, since I was working, I tried to "hand" the phone to Matt to respond.  However, my soft hand off didn't turn out so well.  My new iPhone 4S projected through the air, over the counter, and landed straight in the middle of our dog water bowl.  I immediately jump up, screaming in hysterics as Moe just stood there in disbelief of what happened. I dig it out of the water bowl; however, not before it was submerged for approximately 5-6 seconds in three inches of water.  The phone was still on so I frantically try to get the cover off and power it down.  No such luck.  The thing kept turning back on as I am shaking water out of the speakers, headphone jack, and screen.  After several hours of the iPhone not turning off, overheating, and giving me speaker errors, I accepted that this is a lost cause.  Since it was a lost cause in my mind, I decided to try some of the home remedies I had read about on the Internet.  I had been told putting your phone in rice was a bad idea as the grains get stuck in the phone and expand when it hits water.  However, I figured why not give it a whirl.  I fill up a zip lock bag with rice, and place the phone in it for 24 hours.  To my luck, it worked!!!!!   I am going on a week of a fully functioning iPhone!  

This recipe makes me laugh because I realized a day after I saved my iPhone using rice that I actually didn't use rice at all.  I used orzo! Moe and I decided that if we weren't big fans of orzo before, it is now our favorite food.  Not only is it great for cooking, but it saved the day for the iPhone!

Herb-Rubbed Grilled Chicken with Creamy Orzo
Source:  No Peanuts. No Cilantro.
Serves:  4 servings

8 oz orzo

2 chicken breasts

2 tsp Herbes de Provence

2 tablespoons olive oil

1 shallot, finely chopped

2 cloves garlic, minced

1 14.5-ounce can diced tomatoes, with juices

2 cups broccoli florets

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

salt and pepper to taste

Cook orzo according to packaging.  You want them to be al dente so remove from water when still a bit firm. When you drain pasta, reserve 1/2 cup of pasta water and set aside.

Butterfly chicken breasts so that there are 4 pieces in total. Pat dry and season with salt and pepper and Herbes de Provence.  In a large skillet or pot, heat olive oil over medium - high heat.  Add chicken and cook approximately 3-4 minutes on each side until golden brown. 

Reduce heat to medium (or even medium - low) and add diced shallots.  Saute for 2-3 minutes then add garlic to the pan and saute for another minute.  Add the can of diced tomatoes and broccoli to the pan.  Scrap the  bottom of the pan to loosen brown bits and prevent burning.  Bring to a boil and reduce heat to medium - low if you haven't already.  Cook until broccoli are slightly tender but still crisp on the edges, approximately 10 minutes.  Stir in orzo, heavy cream, and Parmesan cheese. Mix until cheese has melted. If mixture is too thick, add some of the reserved pasta water to thin it down. Season with salt and pepper (I just used pepper) and serve immediately. 

Ratings:

Miss J, 8 out of 10

Moe, 7.5 out of 10 (Moe's complaint was too much pepper so easy fix for next time!)

- Miss J