Quick Post: This meal was a hit at my house – even my picky daughter ate it up 🙂 Enjoy!
Crockpot Garlic and Herb Chicken – adapted from How Sweet Eats
- 4 boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 6 tablespoons dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried parsley
- steamed broccoli
The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.
The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo.
Cheesy Orzo – adapted from Sprinkled with Flour
- 2 cups orzo pasta
- 2 cups chicken stock
- 1/4 cup Parmesan cheese
- 1/4 cup Romano cheese
- kosher salt and fresh cracked pepper to taste
Add stock to a medium pan and bring to a boil. Add the orzo, cover pot and reduce heat to simmer. Cook for 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Watch the pasta during the last few minutes, if too much liquid has evaporated, you can add a few tablespoons more of broth. When pasta is done remove the lid and stir in the cheese. Season with salt and pepper, to taste.