Description
A delicious and creamy dish featuring orzo pasta, chicken, and asparagus, perfect for a comforting meal.
Ingredients
Scale
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken pieces and season with garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the asparagus and sauté for about 3-4 minutes until tender.
- Add the orzo to the pot and stir for 1-2 minutes to lightly toast the pasta.
- Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan cheese, lemon juice, and the cooked chicken. Cook for an additional 2-3 minutes until everything is heated through and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider sautéing some chopped onions or shallots with the chicken.
- You can substitute the asparagus with other vegetables like peas or spinach for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg