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Serves 6 to 8
Baking Temperature: 375 degrees
Time: 25 minutes
Ingredients: (courtesy of Giada De Laurentiis, Food Network)
- 3/4 cup orzo pasta
- 6 eggs
- 1/3 cup whole milk ricotta
- 1/4 cup creme fraiche
- 2 cooked chicken breasts, cubed (about 2 cups)
- 4 green onions, chopped
- 1/4 cup chopped parsley
- 1/3 cup diced roasted red bell peppers
- 1 teaspoon salt
- 1/4 teaspoon pepper
Cook orzo according to instructions on box so that the pasta is tender but still firm to the bite, about 8 - 10 minutes. Drain pasta.
In a large bowl combine the eggs, ricotta, and creme fraiche, and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, green onions, parsley, red bell peppers, salt, and pepper. Stir to combine.
Pour the mixture into a 1 1/2-quart baking dish. Bake at 375 degrees for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges an serve with salad.
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