Orzo with Chicken, Red Pepper, and Shiitakes

• 5 tablespoons olive oil
• 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
• Salt
• Fresh-ground black pepper
• 1 red bell pepper, cut into 1/2-inch pieces
• 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
• 1/2 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 pound orzo
• 1/4 pound mild goat cheese, such as Montrachet
• 1/3 cup heavy cream
• 1/4 cup chopped fresh parsley

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat.
2. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Put the chicken in the pan and cook for 5 minutes.
4. Turn and cook until just done, about 5 minutes longer.
5. Remove.
6. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4-inch slices.
7. Heat 2 tablespoons of the oil in the same pan over moderately high heat.
8. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt.
9. Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes.
10. Add the garlic and cook, stirring, for 30 seconds longer.
11. Remove from the heat.
12. In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes.
13. Reserve 1/2 cup of the pasta water; drain the orzo.
14. In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
15. Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes.
16. Add the orzo, chicken, and 3 tablespoons of the parsley and stir to combine.
17. Serve topped with the remaining 1 tablespoon parsley.

olive oil, chicken breasts, salt, freshground black pepper, red bell pepper, shiitake mushrooms, thyme, garlic, orzo, goat cheese, heavy cream, parsley

Taken from www.foodandwine.com/recipes/orzo-chicken-red-pepper-and-shiitakes (may not work)