4-6 nos boneless chicken breast (cut into bite size pieces)
1 cups uncooked orzo pasta
1 nos zucchini (diced into small pieces)
1 nos yellow squash (diced into small pieces)
1 nos japanese eggplant (diced into small pieces)
1 cups fresh porcini mushrooms (diced into small pieces)
1 nos sweet bell pepper (diced into small pieces)
2-3 nos cloves garlic (crushed)
1 nos ear of corn (cut from cob)
1 nos ball of pearl mozzarella cheese balls
3-4 nos roma tomatoes (diced into small pieces & seeded)
6 nos green onions (chopped)
1/4 cups white balsamic vinegar
1/4 cups olive oil
3 tbsp dijon mustard
2 tbsp honey
1/4 cups fresh parsley (chopped)
4 tbsp fresh basil (chiffinod)
Directions
1. Add 2 tablespoon of Olive oil to sautee pan over med-high heat add and cook cut up chicken till browned. Add salt & pepper to taste.
Add 2 tablespoon of Olive oil to same pan on medium-high heat then add chopped zucchini, eggplant, squash, mushrooms, bell pepper, & corn to pan and cook till vegies are tender. Add salt & pepper to taste.
In another pan bring to boil water for the Orzo and cook according to package. When done drain place in bowl and set in fridge to cool down.
In a small bowl combine 1/4 cup olive oil, vinegar, mustard, & honey. Use fork to stir to make vingrette. Add salt & pepper to taste. Set aside.
Now take bowl with orzo pasta add 1/2 of vingrette and stir. Then add chicken & cooked veggies. Stir to combine. Add fresh tomatoes, cheese, & herbs mix to combine. Add the rest of vingrette till desired amount is added to dish. Add salt & pepper to taste.
