Description
A quick, nutritious weeknight dish featuring creamy chicken orzo that absorbs rich flavors from high-quality broth.
Ingredients
Scale
- 1 cup orzo pasta
- 1 lb chicken breast, diced
- 1 cup asparagus, chopped (or green beans for similar texture)
- 1 cup chicken broth
- 1 cup shredded cheese (like mozzarella or cheddar)
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder (optional)
- Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink.
- Stir in the broth and bring to a gentle simmer.
- Add the orzo pasta and asparagus to the pot. Cook for about 10-12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
- Reduce the heat to low and stir in the heavy cream and shredded cheese until melted and combined.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
Ensure chicken is cooked through to maintain moisture and tenderness. Taste before serving to adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg