2
cups sliced mushrooms
2
medium red and/or yellow sweet peppers, cut into strips
1
large onion, sliced
4
ounces cooked pancetta or bacon, chopped
8
cloves garlic, minced
3
tablespoons quick-cooking tapioca, crushed
8
skinless, boneless chicken breast halves (2 1/2 to 3 pounds)
1
cup chicken broth
1/4
cup dry white wine or vermouth
1
pound fresh asparagus spears or one 10-ounce package frozen cut asparagus, thawed
1/3
cup whipping cream (no substitutes)
1/2
cup snipped fresh basil or 1 tablespoon dried basil, crushed
2
cups hot cooked orzo pasta
2
tablespoons snipped fresh basil
2
tablespoons grated Parmesan cheese
Toasted pine nuts (optional)