Stovetop Chicken Pasta

Chef Patti Battista

This is a chicken dish that is always requested, by my kids and clients alike. As a personal chef, I have had success with this dish time and time again, even for finicky eaters. Sometimes I substitute broccoli for the peas or whatever vegetable I know the kids will like. Serve this with a salad and a bread selection and you have a quick and easy meal!

Stovetop Chicken Pasta

This meal can be frozen as well, so make a double batch for even less work next time!

1 lb. boneless chicken breasts cut into bite sized pieces
3 c chicken broth
1 1/4 c orzo pasta
1/2 tsp. salt
1 tsp. basil
1/2 tsp. oregano
2 pinches rosemary
1/4 tsp. pepper
1 c diced tomatoes
1/4 c sliced green onions
1 c frozen peas
1 c Asiago cheese, grated
Fresh parsley for garnish


Place chicken broth in medium saucepan and bring to a boil. Add chicken and pasta and cook for 6 minutes. Add herbs and cook until pasta is almost done. Add tomatoes and green onions and cook for an additional minute. Remove from heat and stir in frozen peas and 1/2 of the cheese. Mix well, season with additional salt and pepper to taste. Serve, adding additional cheese and parsley if desired.

This can also be made with shrimp in place of the chicken. Add the shrimp at the end as to not overcook it. I have made this using other vegetables as well or with a frozen vegetable mixture. The choices are endless. Also experiment with different cheeses such as parmesan, jack, fontina, etc. or even sun-dried tomatoes in place of the fresh ones. Just make sure you drain them and dice them before adding them to the mixture.

With a salad and a fresh bread selection, this is a meal that can be put together in less than half an hour and will become a favorite for your family.

Make two pans and freeze one for another day when cooking is out of the question. Then all you need to do is reheat this and your dinner is ready.

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To contact Chef Patti, email her at dgourmet@rochester.rr.com.