Ingredients
- 1 cup Anna Orzo
- 2 cups Cento Chicken Stock
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Chicken Breasts
- 2 cloves Garlic, minced
- 1 Shallot, finely chopped
- 2 tbsp Butter
- 1/4 cup Dry White Wine
- 1/2 cup Pumpkin Puree
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Sage Leaves
- 1/4 cup Fresh Parsley
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet, heat butter and extra virgin olive oil over medium heat. Add chicken and cook until golden brown and almost fully cooked. Remove chicken from skillet and set aside. In the same skillet, add garlic and chopped shallot. Sauté for 2-3 minutes until fragrant and the shallot is translucent. Add in orzo, cooking wine, and chicken stock stirring together until well combined. Let simmer for 2 minutes. Stir in pumpkin, seasonings, cheese, and sage, mixing until smooth. Add chicken back into skillet and cook until chicken reaches 165ºF internal temperature, and sprinkle in parsley. Serves 4.
