A comforting and simple weeknight dinner recipe that the whole family with go crazy over!
Preheat oven to 400ºF.
Heat olive oil in a large nonstick skillet over medium heat. Add onion, carrots and celery. Cook for about 10 minutes, or until veggies are just tender. Add garlic and cook for an additional 2 minutes. Add orzo and tomato paste. Stir to mix well and cook for an additional 3–4 minutes.
Remove pan from heat and stir in chicken, stock, fresh oregano mozzarella, Parmesan and a generous amount of salt and black pepper. Mix well and transfer to a large baking dish. Place sliced tomatoes on top and sprinkle with dry oregano.
Bake for 45–50 minutes or until pasta is cooked through. Remove from heat and serve garnished with fresh parsley. Enjoy!
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Very tasty. One of the things I did that wasn’t specified in the directions; I put a lid on my casserole dish, as I was afraid the orzo wouldn’t cook properly if all the moisture was lost to evaporation. Then I removed the lid 10 min before turning off the oven. Turned out perfect.
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