INGREDIENTS
2
Chicken breasts, cubed (about 2 cups), cooked
1/4 cup
Italian flat-leaf parsley
1/3 cup
Red bell peppers, roasted
4
Scallions
6
Eggs
3/4 cup
Orzo pasta
1/4 tsp
Black pepper, freshly ground
1 tsp
Salt
1/4 cup
Creme fraiche
1/3 cup
Whole milk ricotta