This is a simple and quick meal with an array of unique flavors, thanks to the sweet and sour combo sauce. And the creamy mascarpone-parm orzo helps mellow out the whole meal. Grab a fork and dig in!
The following serves 2:
- 2 boneless, skinless chicken breasts
- 1 red pepper, roasted and peeled
- 1 shallot, diced
- 1 large clove of garlic, diced
- Pinch red pepper flakes
- Olive oil
- 3/4 cup dry white wine
- 1 Tbsp honey
- 1 Tbsp champagne vinegar
- 2 Tbsp unsalted butter
- Chopped fresh parsley
- 1 cup dry orzo
- Salt and pepper to taste
- Lemon zest
- 2 Tbsp mascarpone cheese
- 1/4 cup chicken stock
- 1/2 cup grated parmesean cheese
Preheat grill to medium-high. Drizzle chicken with a little olive oil and season with salt, pepper and a little lemon zest. Grill chicken, covered, until cooked through, 3-4 minutes per side. Let rest a few minutes before serving.
Broil or grill the red pepper until charred completely. Place in a bowl and cover with plastic wrap until cool enough to handle. Peel charred skin off, remove seeds and stem and dice.
Heat a little olive oil in a saucepan over medium-low heat. Saute shallots, garlic and a pinch red pepper flakes for a few minutes. Next add the diced roasted red pepper, wine, vinegar and honey. Bring to a simmer for a few minutes and reduce slightly. Stir in the butter and season with salt and pepper just before serving.
Cook orzo according to package in a pot of salted water; and drain. Return orzo to pot over low heat and stir in chicken stock and mascarpone cheese until melted and thick. Next stir in parmesean cheese and the zest of half a lemon; season with salt and pepper to taste.
Serve the red pepper sauce over the chicken and along side the orzo; garnish everything with chopped parsley.