Do any of you watch The Next Food Network Star? I have to give these people serious props, because there is NO way I could subject myself to that sort of speculation…on TV or in a public scenario. I’m more of a cook-for-the-ones-I-love and share it with the world in print and photos, type. I have serious stage fright issues, y’all.
Despite what my astrological sign (Leo) implies, I do not enjoy being the center of attention. I don’t like all eyes on me. I just like to work behind the scenes to get things done and take care of the ones I love. I’m fortunate to have a love and a knack for cooking. It’s one of the best ways I can think of for me to care for and show love to the people in my life. So, as disappointing as I know it is for you all to hear ::insert a big wink and silly laugh here::, you won’t find me being the next food blogger trying to get on a cooking competition TV show. I’ll stick to watching the cooking shows, cooking at home, and sharing it with you all here.
- 6 oz of orzo
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- 6 asparagus spears, hard ends removed and cut into 1-inch pieces
- 2 cloves of garlic, minced
- Handful of grape tomatoes, sliced in half lengthwise
- Zest and juice from 1 lemon
- salt and pepper, to taste
- Parmesan cheese
- Cook the orzo in a large pot, according to the package instructions. Drain and set aside.
- Meanwhile, heat a non-stick skillet over medium-high heat, season the chicken with salt and pepper, and cook for 3-4 minutes per side or until cooked through. Remove the chicken to a cutting board to cool before cutting into bite-sized pieces.
- Using the same skillet, add a little bit of olive oil or cooking spray and cook the asparagus pieces until crisp-tender, about 5 minutes. During the last minute, add the garlic, salt and pepper, and stir the mixture.
- Now, add the orzo and chicken pieces to the asparagus skillet and stir to combine. Remove the mixture to a large bowl, then add the lemon juice, zest, and tomatoes. Season with salt and pepper, to taste, then top with Parmesan cheese and serve.