Orzo with Chicken and Asiago

I've been making this recipe for about 15 years now - it's a great weeknight meal when you need something on the table quickly. I always cook my chicken breast separately - liberally seasoned with Mrs. Dash, garlic powder, italian seasonings, whatever strikes my fancy. I also toast my orzo in a little olive oil before boiling it in the liquid - this imparts a nice nutty flavor to the pasta that helps keep this dish from being bland. I never bother with thawing the peas, I just throw them in with the pasta for the last 5 minutes or so. Lastly, I use parmesan in place of the asiago. With these minor changes, this makes a great quick and easy meal. 

Well of course you didn't like it! YOU DIDN"T FOLLOW THE RECIPE AT ALL. How about try using broth AND water (like the recipe calls for), no garlic (like the recipe calls for), raw chicken (like the recipe calls for), and salt, pepper, and rosemary (LIKE THE RECIPE CALLS FOR). It's pretty idiotic to give a great recipe a bad review just because you changed everything in the recipe.

I did not care for this. I used all chicken broth and no water, added garlic, used pre-cooked chicken, and used italian seasoning. My husband liked it, but I found the texture and ironically, the smell off-putting. I don't think I'll try it again!

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Heavy and filling, if I ever make it again I would add more spices and less asiago

It needed more veggies so I sliced up a zucchini, yellow squash and broccoli (didn't have the time to wait for the peas to unfreeze). I'm not a fan of boiled chicken so I used a chicken breast I had already baked with balsamic vinaigrette and chopped that up. I added a pinch of granulated garlic and red pepper flakes, and it was then a refreshing lunch! Definitely needed additions and some umph to it.

Added garlic as others suggested. Used Italian seasoning. Didn't have any frozen peas, used canned green beans as a substitute. Everyone in our family enjoyed this dish including the 21-month old.