Chicken And Fresh Pea Orzo - cooking recipe

Ingredients

14 oz boneless skinless chicken breasts
4 cups chicken stock
10 oz sugar snap peas, trimmed
1 cup fresh shelled peas
1 tbsp olive oil
1 small leek, thinly sliced
1 clove garlic, crushed
1 pkg (16 oz) orzo
1/2 cup dry white wine
1 tbsp white wine vinegar
1 tbsp finely chopped fresh tarragon

Preparation

Combine chicken and stock in medium skillet on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until cooked through. Cool chicken in poaching liquid for about 10 mins. Remove chicken from pan; reserve stock. Slice chicken thinly.
Meanwhile, boil, steam or microwave sugar snap and shelled peas, separately, until just tender; drain.
Heat oil in large saucepan on medium heat. Cook leek and garlic, stirring, until leek softens. Add orzo; stir to coat in leek mixture. Add wine; stir until wine is almost absorbed. Add reserved stock; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until stock is absorbed and orzo is just tender. Stir in vinegar. Remove from heat.
Gently stir in chicken, peas and tarragon. Serve in individual serving bowls.