My friend, Cindy5_NY gave me a perfect side for the Lombardy Chicken. Orzo. This one is a great side, it has great flavor to stand on it's own, but when the sauce from the chicken sort of mixes in a bit from the plate, it's a really delicious combination! And if you want to make this one ahead, just prep everything a little before the company shows, and add the milk and heat it up just before you are ready to serve!
Click here for the Chicken Lombardy recipe post
The Chicken picture is from when I made it the last time, and the orzo is from a phone, not a clear shot, I was trying to be inconspicuous. Which I really am not, not one bit, so bringing a camera out to start shooting dinner with company would just give them more to tease me about! So instead I went with the cell camera :)
Garlic Parmesan Orzo
Source: tasteofhome.com (my source: Cindy5_NY)
2 cups uncooked orzo pasta
3 teaspoons minced garlic
1/2 cup butter, cubed (I used less)
1/2 cup grated Parmesan cheese (I used a bit more)
1/4 cup milk (I used low-fat)
2 tablespoon minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
Cook orzo according to package directions; drain. In a large skillet, sauté garlic in butter until tender. Add the orzo, Parmesan cheese, milk, parsley, salt and pepper. Cook and stir until heated through. Yield: 8 servings.