Creamy Orzo with Chicken and Mushrooms

This dish is so creamy it reminds me of risotto but with not as much cooking hassle.

Creamy Orzo with Chicken and Mushrooms
Serves: 6
Points: 5

Ingredients

1 1/2 Tbsp extra virgin olive oil
1 onion, chopped
1 garlic clove, minced
3/4 pound fresh shiitake mushrooms, stems discarded, sliced (NOTE: I like to use baby bellas. They hold up better during the cooking process)
1/3 cup dry sherry
1 1/2 cups low-fat (1%) milk (NOTE: I actually use the fat-free Simply Smart and it works great)
4 tsp cornstarch
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
2 1/2 cups cooked orzo (about 1 cup dry)
1 (10-oz) package carved roasted skinless chicken breasts
1/4 cup chopped fresh parsley

Instructions

1) Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned, 4-5 minutes (I like to get a little carmelization going). Add the sherry and cook until it evaporates.

2) Combine the milk, cornstarch, salt, pepper, and nutmeg in a bowl until smooth. Add the milk mixture to the skillet and cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Stir in the orzo and chicken. Cook stirring occasionally, until heated through, about 1 minute. Remove from the heat and stir in parsley.

One serving is about 1 cup.