Don’t refrigerate the chicken

Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat

Get out Pantry Items

Get out Tools

Assemble the ingredients

Open the wine and refrigerate it

Trim the scallions – pull off any limp outer leaves, cut off the ends of the leaves and cut away the root end.

Cut the scallions into thin rounds.

Trim the ends of the mushroom stems and wipe the mushrooms clean with a damp towel. Cut the mushrooms in quarters.

Trim the snap peas and slice them crosswise into thin slices.

Zest the lemon.

Cut the chicken breasts across into 1/2-inch slices.

Get someone to set the table – you won’t have time.

When the water boils add the orzo, stir, and cook until it is al dente, about 7 minutes.

Put 1 tbsp. butter and 1 tbsp. oil in the heavy skillet over medium heat. When the butter is hot, add the chicken and shake it so it’s covered in the oil and butter. Sprinkle it with 1 generous tsp. curry powder (or to taste), salt and pepper and cook, shaking the pan occasionally, until it is almost opaque through, 5 minutes.

Transfer the chicken to a bowl.

Add 1 tbsp. butter to the pan and increase the heat to medium-high. Add the mushrooms. Shake the pan and cook until they’re browned and start to give off some liquid, about 4 minutes.

Check the orzo. If it’s al dente, drain and put it into a large bowl. Add 2 tbsps. butter and the lemon zest and toss. Season and keep warm.

Add the peas to the mushrooms and shake the pan, then return the chicken to the pan and cook just until everything is hot, 1-2 minutes, shaking the pan.

Add the cream to the chicken and veggies and shake the pan so it melts into them. Remove from the heat, and adjust the seasoning.

To serve, divide the orzo among four plates. Top with equal amounts of chicken and veggies and you’re on! Take the plates to the table and don’t forget the wine!