Kickin' Chicken Mushroom Orzo Toss

• 1 1b. boneless chicken tenderloins
• 1 1/2 cups bottled Italian dressing
• 1 tablespoon Cajun or Southwest seasoning, plus additional for garnish
• 10 baby bella mushrooms
• 1 lb. Orzo pasta (cooked according to pkg. Directions)
• 1/4 cup Bertolli olive oil
• 1/2 cup fresh sage, finely chopped, plus additional for garnish
• 1 pint grape tomatoes (halved) or 1 cup diced tomatoes
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon kosher salt
• 1/2 cup provolone cheese grated
• 1/2 cup toasted pine nuts

1. Preheat grill
2. 1. Place chicken in a medium sized bowl or large Ziploc bag. Combine the dressing and the Cajun seasoning in a measuring cup with a fork. Pour over chicken reserving 1/4 cup of the marinade for the mushrooms. Toss to completely coat chicken. Marinate for at least 30 minutes.
3. 2. Gently clean mushrooms and remove stems. Place 5 each on 2 bamboo or metal skewers and brush with (or drizzle on) reserved marinade. Marinate for at least 15 minutes.
4. 3. Place chicken and mushrooms on hot grill over medium flame. Grill chicken for 8 minutes, turning once, or until cooked through. Grill the mushrooms for 8 minutes, turning several times to cook all sides. Transfer chicken and mushrooms to a plate while preparing pasta.
5. 4. Cook Orzo according to package directions. Transfer the cooked orzo to a large serving bowl. Toss with the olive oil. Add the sage, tomatoes, pepper and salt. Cut the chicken and mushrooms into bite sized pieces. Add to the orzo (pouring in any accumulated juices from the plate). Add the provolone cheese and pine nuts tossing well to combine. Serve warm or cold. Garnish by sprinkling with additional Cajun seasoning and topping with the fresh sage leaves.

boneless chicken tenderloins, italian dressing, cajun, mushrooms, pasta, olive oil, fresh sage, grape tomatoes, freshly ground pepper, kosher salt, provolone cheese, nuts

Taken from www.epicurious.com/recipes/member/views/kickin-chicken-mushroom-orzo-toss-1200602 (may not work)