i made this the other day and it was delicous , needs something to give it a kick but other then that it got 5 stars from the hubby
1 1/3cups uncooked rosamarina (orzo) pasta (8 ounces)2tablespoons margarine or butter3/4pound boneless, skinless chicken
breast halves, cut into 1-inch pieces1/2pound mushrooms, sliced (3 cups)2medium green onions, sliced (1/4 cup)2cloves garlic, finely chopped2tablespoons Gold Medal® all-purpose flour2teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves1/8teaspoon pepper1cup milk1/2cup grated Parmesan cheese
- 1 Cook and drain pasta as directed on package.
- 2 While pasta is cooking, melt margarine in 3-quart saucepan over
medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
- 3 Stir in flour, thyme and pepper. Cook over medium heat, stirring
constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
- 4 Pour chicken mixture over pasta; toss if desired.
i think ill add something spicy like tony's ,it just needs a bit of a kick which could be that i used dried spice not fresh so i know that made a difference
