Bowl of pasta topped with mushrooms and chicken breasts


  • 2 cups shredded Queen Bee Porcini
  • 1 Tbs olive oil 
  • 1-2 chicken boneless, skinless chicken breasts cut into smaller portions
  • salt and pepper
  • 1 Tbs butter 
  • 1/2 onion chopped 
  • 1 Tbs chopped garlic 
  • 1/2 tsp chopped thyme 
  • 1/2 tsp chopped rosemary 
  • 1/2 tsp chopped sage 
  • 1 cup assorted sliced mushrooms 
  • 2 Tbs Marsala wine 
  • 1 1/2 cup uncooked orzo pasta 
  • 2-3 cups chicken broth 
  • 1/4 cup heavy cream 


    Heat a sauté pan on medium heat and add olive oil.
    1. Sprinkle salt and pepper on chicken and place in heated pan.
    2. Sauté chicken until it is cooked all the way through. Remove from pan and set aside.
    3. While pan is still on heat add butter, onion, garlic, salt and pepper and herbs. Cook until tender and add mushrooms.
    4. Sauté mushrooms until they are softened and add Marsala wine and cook 1-2 minutes more. Remove mushrooms from pan.
    5. Add the orzo pasta into the same pan and stir for 1-2 minutes. Add the chicken broth and lightly simmer 10-15 min or until orzo is al dente.
      Pour heavy cream into mixture and mix thoroughly 2-3 min and add shredded cheese and stir until melted. Serve with mushrooms and chicken on top!