Description
Enjoy this creamy Parmesan orzo with chicken and asparagus for a quick and satisfying meal. It’s a family favorite perfect for weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened.
- Add orzo and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until orzo is cooked through and liquid is absorbed.
- Stir in asparagus, heavy cream, and Parmesan cheese. Cook until asparagus is tender and cheese is melted.
- Add chicken back to the skillet and stir to combine.
- Serve immediately.
Notes
- For a vegetarian option, omit the chicken and add more vegetables.
- You can use different types of cheese, such as mozzarella or Gruyere.
- Add a squeeze of lemon juice for a brighter flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg