This one-skillet meal is the perfect solution for busy Fall weekdays. The creamy orzo is studded with pops of fresh apple and pear, balanced by the savory flavors of the chicken meatballs, garlic, shallot, and Big Sur Gourmet Bread Dipper seasoning blend. Harmonizing all these tremendous Fall flavors is a finishing drizzle of our Pear Balsamic Vinegar.
Serves 4
Ingredients:
2 tablespoons Gil’s California Extra Virgin Olive Oil
3 garlic cloves, peeled and minced
2 shallots, peeled and minced
½ cup green apple, diced
½ cup red pear, diced
1 cup orzo
2 ½ cup chicken broth
½ cup heavy cream
1 teaspoon Big Sur Bread Dipper
12 each pre-made chicken meatballs, thawed (if frozen)
San Fran Sea Salt and pepper, to taste
2 to 3 tablespoons Gil’s Pear Balsamic
Fresh sage, for garnish
Instructions
Heat olive oil in a large, high-sided skillet over medium heat. Once hot, add the garlic, shallot, apple, and pear, and sauté for 3 minutes. Add the orzo to the skillet, stir to combine, and cook for 1 minute more. Add the broth and cream to the skillet, stir to combine with the orzo, and bring to a simmer. Cover, reduce heat to medium-low, and cook for 5 minutes. Season the mixture with the bread dipper seasoning and add the meatballs, nestling the meatballs into the orzo. Cover and continue to cook for 10 to 15 minutes or until the orzo is tender and the meatballs are cooked through. Season to taste with salt and pepper. To serve, divide the orzo and meatballs between plates, and drizzle with pear balsamic. Garnish with fresh sage.
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