A while back AR and I went to a local pizzeria and had a four cheese pizza that was drizzled with white truffle oil. We quickly became obsessed with the taste of the truffle oil. For his birthday, I gave AR a few cooking/baking items, including some white truffle oil. The La Tourangelle brand can be found at Fresh Market (and most likely Whole Foods) for about $14. They also sell black truffle oil!
Anyways…to get the the point, AR used this truffle oil for the first time on Friday night. He made the most delicious pasta dish including the truffle oil, chicken, parmesan, and orzo pasta. Even though I didn’t make this dish, it was too good not to post! I had him jot down the recipe and ingredients for the blog!
- 1/2 cup Orzo Pasta
- White Truffle Oil (optional to drizzle)
- 1 Chicken Breast Strips
- 1 Clove Minced Garlic
- 2 tbs Lemon Juice
- 1/4 cup Fresh Basil
- 1 cup Chicken Broth
- 1/2 cup Water
- 1/4 cup Parmesan Cheese
- 1 tbs Butter
- 2 tbs Olive Oil
Heat olive oil in skillet on medium heat. Add garlic. Sauté. Season chicken with S&P. Add chicken strips to skillet. Cook until slightly brown on each side, flipping once. Pour in orzo and stir to coat with olive oil and garlic. Pour in chicken broth and water. Bring to a slow boil. Let boil for 10 minutes or until liquid is reduced. Stir in butter, basil, parmesan and (optional) white truffle oil. Serve immediately.
This dish is certainly just as delicious without the truffle oil. However, I HIGHLY recommend that you try the pasta with it!