Orzo With Chicken, Red Pepper, and Shiitakes

• 3 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 18 teaspoons salt
• 38 teaspoon fresh ground black pepper
• 2 red bell peppers, cut into 1/2 inch pieces
• 14 lb shiitake mushroom, stems removed, caps cut into 1/4 inch slices
• 12 teaspoon dried thyme
• 4 garlic cloves, minced
• 12 lb orzo pasta
• 4 ounces mild goat cheese
• 13 cup skim milk
• 14 cup chopped fresh parsley

1. In a large nonsstick frying pan, heat 1 tablespoon 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 tablespoon 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. Remiove from the heat.
12. In a large pot of boiling water, cook orzo according to package directions.
13. Drain, reserving 1/2 cup of pasta water.
14. In the frying pan, combine the reserved pasta water with the goat cheese, milk, 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.
17. Serve topped with remaining tablespoon parsley.

olive oil, chicken breast, salt, fresh ground black pepper, red bell peppers, shiitake mushroom, thyme, garlic, orzo pasta, goat cheese, milk, parsley

Taken from www.food.com/recipe/orzo-with-chicken-red-pepper-and-shiitakes-190901 (may not work)