Directions

• When you walk in the door
• Don’t refrigerate the chicken
• Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
• Get out Pantry Items
• Get out Tools
• Assemble the ingredients
• Open the wine and refrigerate it
• Prep
• Trim the scallions – pull off any limp outer leaves, cut off the ends of the leaves and cut away the root end.
• Cut the scallions into thin rounds.
• Trim the ends of the mushroom stems and wipe the mushrooms clean with a damp towel. Cut the mushrooms in quarters.
• Trim the snap peas and slice them crosswise into thin slices.
• Zest the lemon.
• Cut the chicken breasts across into 1/2-inch slices.
• Get someone to set the table – you won’t have time.
• Cooking
• When the water boils add the orzo, stir, and cook until it is al dente, about 7 minutes.
• Put 1 tbsp. butter and 1 tbsp. oil in the heavy skillet over medium heat. When the butter is hot, add the chicken and shake it so it’s covered in the oil and butter. Sprinkle it with 1 generous tsp. curry powder (or to taste), salt and pepper and cook, shaking the pan occasionally, until it is almost opaque through, 5 minutes.
• Transfer the chicken to a bowl.
• Add 1 tbsp. butter to the pan and increase the heat to medium-high. Add the mushrooms. Shake the pan and cook until they’re browned and start to give off some liquid, about 4 minutes.
• Check the orzo. If it’s al dente, drain and put it into a large bowl. Add 2 tbsps. butter and the lemon zest and toss. Season and keep warm.
• Add the peas to the mushrooms and shake the pan, then return the chicken to the pan and cook just until everything is hot, 1-2 minutes, shaking the pan.
• Add the cream to the chicken and veggies and shake the pan so it melts into them. Remove from the heat, and adjust the seasoning.
• To serve, divide the orzo among four plates. Top with equal amounts of chicken and veggies and you’re on! Take the plates to the table and don’t forget the wine!