In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Put the chicken in the pan and cook for 5 minutes. Turn and cook until just done, about 5 minutes longer. Remove. When the chicken is cool enough to handle, cut the breasts crosswise into 1/4-inch slices.
Heat 2 tablespoons of the oil in the same pan over moderately high heat. Put in the bell pepper, shiitakes, thyme, and 1/8 teaspoon salt. Cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Remove from the heat.
In a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Reserve 1/2 cup of the pasta water; drain the orzo.
In the frying pan, combine the reserved pasta water with the remaining 2 tablespoons oil, the goat cheese, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring almost to a simmer over moderate heat, stirring, until smooth, about 2 minutes. Add the orzo, chicken, and 3 tablespoons of the parsley and stir to combine. Serve topped with the remaining 1 tablespoon parsley.
Wine Recommendation: Sauvignon-blanc-based wines go particularly well with goat cheese, and a piquant Sancerre, with its grassy currant and gooseberry fruit, will make this dish sing.
This recipe was great, it really was a fast risotto type dish. I will definitely make this dish again, the flavors from the goat cheese are just so flavorsome. When you don't have time to sit and cook risotto make orozo, and it comes out so similar. It's a great dish, again I couldn't express it enough :)
Great recipe! I added some chopped artichoke hearts (canned) and a little lemon juice for acidity. I also seasoned the chicken breast more than the recipe called for. The goat cheese flavor in the sauce was perfect, and it was a pretty quick dish to make. Definitely recommend!