Reviewed: Oct. 5, 2009

Beeautiful!....what flavour!........used some pre-cooked chicken fajita meat and followed the recipe. GREAT Dish!!!!!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Oct. 2, 2009

Admittedly, I was using tofu instead of chicken, but this came out not only bland, but downright bitter. I had rescue it with a sweet red sauce.

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Kimura

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Reviewed: Oct. 1, 2009

I added a little bit of chopped red bell pepper and green onions, think it could of used a touch of chicken broth to make it a little more moist and not so dry...other wise liked it a lot :) {also used frozen sugar peas instead of spinach}

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Lisa

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Delicious! This was really, really great. The flavors were light and refreshing. The only change I made was to deglaze the pan with a little white wine after cooking the chicken, which I think added a nice flavor. I think this would be great with a little lemon squeezed over top right before serving too. Very good. Thank you! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 22, 2009

Good dish! A little on the spicy side but I definately enjoyed it. There was something missing but I couldn't put my finger on it. Next time I am going to try putting cherry tomato halves and diced onion in it.

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Tiffany

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Reviewed: Sep. 16, 2009

Really yummy! It was too spicy for my kids though! My hubby loved it, to my suprise! I added double the amount of minced garlic & a little basil too. I also added cooked broccoli & carrots & it was a great main dish! I didnt' have to serve anything else with it! It seemed like there was something missing though. The flavor was a bit lacking. I added some lemon juice too. Anyway, a good dish still!

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cookiemama

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Reviewed: Sep. 15, 2009

I made this recipe for my family who hates anything green. I love fresh spinach in my dish. So since it calls for fresh parsley, I chopped the spinach up in small pieces and when asked what all the green stuff was, I just told them it was parsley for seasoning. My husband would be furious if he knew I fed him spinach ;)

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Michelle

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Reviewed: Sep. 15, 2009

This is such a great recipe! The variations are only limited to your imagination! I used 3 parts chicken broth and 1 part water to cook the orzo. I had a leek that needed using so I sauteed it with the chicken. I didn't have spinach so I used arugula (YUM) and I added a fresh diced tomato for color and topped with a little shaved parmesan. This dish is light and packed with flavor. Can't wait to try it with shrimp. Great recipe, will use again and again.

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brenibree

Cooking Level: Expert

Living In: Oregon City, Oregon, USA

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Reviewed: Sep. 14, 2009

Really good! Easy to make. Four servings really only feeds 2-3 people, though. Jeff requested different pasta (does not like orzo). I cooked the pasta in water with about 1 Tsp of chicken boullion.

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Sep. 12, 2009

I mixed it up (quite a bit) but we enjoyed it. I browned bite sized chunks of chicken in olive oil and garlic, mixed in about a teaspoon of red pepper. Once the chicken was about 1/2 cooked thru I dumped in a 16 oz box of orzo and let it brown. Then I poured in a 32 oz box of chicken broth and 3 heaping spoons of pesto sauce. Turned it down to about medium low, popped the top on it and left it alone for 20 minutes. Stirred it all up and shredded some fresh parm over the top. Yum!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2009

This was a great combination. I added Garlic Salt Pepper to it to add more flavor. This was a great recipe because I had some Orzo noodles but I could never think of what to do with them, now I do thanks!

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Salley's Supper Club

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Buffalo, New York, USA

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Reviewed: Sep. 10, 2009

As other users suggested, I used chicken broth to cook the Orzo. I also added rosemary, basil, parsely and garlic salt to the chicken while it was cooking. I added a few slices of onion as well as 1 whole green bell pepper, sliced, which gave it a nice "crunch". I omitted the olive oil and used a non-stick pan, which worked out fine. The juices in the chicken are enough to avoid sticking/burning on the pan. I also used frozen spinach since I could not find fresh. I also added the juice of 1 whole lemon which added a nice flavor to it all. In the end, this was a super easy and fast meal to make.

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CaliGirl

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Reviewed: Sep. 9, 2009

This is the ultimate tasty, healthy recipe. I use whole grain ozro that tastes exactly like regular orzo. I add mushrooms and shallots and adjust the red pepper to my taste (just a little more spicey). It's the perfect meal!

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Christina

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Reviewed: Aug. 27, 2009

oh goodness, I never made orzo before (I'm a rice kinda gal) and this was so easy to make. I used chicken broth instead of water to cook the orzo like the others recommended along with more crushed pepper because I like heat...can't wait to make this again.

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Dee

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Reviewed: Aug. 7, 2009

I always like to try recipes first the way they are written. It was good, although a little bland. In the future, I will do as some of the other reviewers have suggested and add more garlic and a can of diced tomatoes. It would be a very easy recipe to adjust to your own taste though. Will definitely make again!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jul. 28, 2009

I made this tonight and it was great. I used the basil/garlic/tomato combination recommended by several reviewers and thought it was delicious. Thank goodness for leftovers!

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ram5320

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Reviewed: Jul. 26, 2009

This is a 5 star recipe with some slight modifications. I took others advice and cook the orzo in chicken broth, which makes a huge difference. I also season the chicken breast with Magic Chef poultry seasoning and pepper. I increase the garlic to 5-6 cloves (we love garlic in our house) and add a little more crushed red pepper. Great healthy recipe that has become a staple in my kitchen.

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Lisa & Matt

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Reviewed: Jul. 10, 2009

I thought this was pretty good. I did prepare it exactly as described minus the fresh parsley as I was out, but I do think next time I will add a little bit more flavor such as other have suggested some crumbled feta or to cook the orzo in broth. I also think I would saute some mushrooms and possible add a spary of lemon juice just before serving.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jul. 2, 2009

I made this by following the instructions exactly. It turned out to be just okay. I didn't think that it was spicy. It must have had a little heat to it because my son didn't want any part of it. It was pretty quick and simple to make.

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jun. 23, 2009

This was spicy for me, I think the oil infused with the garlic and red pepper makes it stronger than you anticipate. This felt like a healthy dish, and probably was. I liked the Orzo. One cup doesn't seem like enough, but it makes plenty.

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