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Gluten Free Sweet Potato Orzo Chicken & Vegtables

Gluten Free Sweet Potato Orzo Chicken & Vegetables

2 cups Olive Destination Viviana Gluten Free Sweet Potato Orzo

2 tablespoons Olive Destination Extra Virgin Olive Oil(EVOO)

1 tablespoon Olive Destination Pumpkin Toasted Seed Oil

4-5 cups vegetable stock (for gluten free look avoid “natural flavoring” in the ingredient list as it may contain wheat products)

1 large shallot, minced

Salt and fresh ground black pepper

2 tablespoons butter

½ cup grated Parmesan cheese (for gluten free avoid powdered cellulose as it can be made from a gluten wheat grain)

1 lb chicken breast stir fry strips

1 medium zucchini diced

1 medium summer squash diced

½ cup water or white wine

 

Place diced vegetables in a bowl and pour 2 tablespoons of EVOO over them and combine.  Sauté diced vegetables and reserve for use later.  Place chicken strips in a bowl and pour 2 tablespoons of EVOO over them and combine.  Sauté chicken strips and reserve for use later. 

 

In a medium sauce pan over low heat add vegetable stock.  In a large non-stick deep skillet add 2 tablespoons of olive oil over medium heat.  When hot add shallot and cook until softened.  Add orzo and stir until coated add salt, pepper and water or wine and cook until liquid bubbles away.

 

Ladle in vegetable stock ½ cup at a time, stirring after each addition and every minute or so until stock is about evaporated and add more.  Don’t walk away while adding stock.  Keep stirring.  The consistency should be neither soupy nor dry.  Taste and add salt or pepper as desired.  Add butter and Parmesan cheese and stir to combine.

 

Add reserved chicken and vegetables and stir until heated through and serve immediately.

 

Recipe courtesy of Chef Rod Aukerman

 

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