Chicken And Fresh Pea Orzo

• 14 oz boneless skinless chicken breasts
• 4 cups chicken stock
• 10 oz sugar snap peas, trimmed
• 1 cup fresh shelled peas
• 1 tbsp olive oil
• 1 small leek, thinly sliced
• 1 clove garlic, crushed
• 1 pkg (16 oz) orzo
• 1/2 cup dry white wine
• 1 tbsp white wine vinegar
• 1 tbsp finely chopped fresh tarragon

1. Combine chicken and stock in medium skillet on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until cooked through. Cool chicken in poaching liquid for about 10 mins. Remove chicken from pan; reserve stock. Slice chicken thinly.
2. Meanwhile, boil, steam or microwave sugar snap and shelled peas, separately, until just tender; drain.
3. Heat oil in large saucepan on medium heat. Cook leek and garlic, stirring, until leek softens. Add orzo; stir to coat in leek mixture. Add wine; stir until wine is almost absorbed. Add reserved stock; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until stock is absorbed and orzo is just tender. Stir in vinegar. Remove from heat.
4. Gently stir in chicken, peas and tarragon. Serve in individual serving bowls.

chicken breasts, chicken stock, sugar, peas, olive oil, clove garlic, orzo, white wine, white wine vinegar, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/34837 (may not work)