Description
A comforting, creamy orzo dish featuring tender chicken and fresh asparagus, perfect for a quick and satisfying meal.
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 1 cup asparagus, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups uncooked orzo
- 2 cups half and half
- 3 cups low sodium chicken broth
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoons chopped parsley, for garnish
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Instructions
- 1. Season the chicken breasts with salt, pepper, and paprika on both sides. Let it sit while heating the skillet.
- 2. In a large skillet, heat the olive oil over medium high heat. Sear the chicken for about 5 minutes per side until golden brown. Transfer to a warm plate.
- 3. In the same skillet, add the asparagus and sauté for about 3 minutes until it starts to soften. Transfer to a plate.
- 4. Add the onion and garlic to the skillet and sauté for about 3 minutes until the onion is translucent and the garlic is aromatic.
- 5. Add the orzo to the skillet and sauté for just one minute. Pour in the half and half and chicken broth and stir to combine.
- 6. Bring the mixture to a boil, then reduce the heat to medium low, cover, and let it cook for 10 minutes.
- 7. Remove the lid and stir in the Parmesan cheese. Adjust seasoning with salt and pepper as needed. Add the asparagus back to the skillet.
- 8. Slice the chicken into thin strips and arrange over the creamy orzo. Garnish with additional Parmesan and parsley, then serve warm.