Description
A creamy, comforting dish of al dente orzo pasta combined with tender chicken breast, sautéed asparagus, and a rich Parmesan sauce, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Protein
- 1 pound boneless, skinless chicken breasts (about 3 pieces)
Seasonings
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 tablespoon paprika
Vegetables
- 1 cup chopped asparagus
- 1 large onion, chopped
- 4 cloves garlic, minced
Grains and Dairy
- 2 cups uncooked orzo pasta
- 2 cups half-and-half
- 3 cups low sodium chicken broth (or water)
- 1 1/2 cups grated Parmesan cheese
Cooking Oil & Garnish
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Season the Chicken: Rub the chicken breasts with salt, pepper, and paprika on both sides to enhance flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 minutes per side until golden brown and cooked through. Transfer to a warm plate and set aside.
- Cook the Asparagus: In the same skillet, add the chopped asparagus and sauté for about 3 minutes until tender and slightly browned. Remove from skillet and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the skillet. Sauté for about 3 minutes until the onion becomes translucent and the garlic is fragrant. Add more olive oil if necessary.
- Toast the Orzo: Add the orzo to the skillet and cook for 1 minute, stirring constantly, until lightly toasted for added nutty flavor.
- Add Liquids: Pour in the half-and-half and chicken broth, stirring to combine. Bring the mixture to a boil.
- Cook the Orzo: Once boiling, lower the heat to medium-low, cover with a lid, and simmer for 10 minutes, stirring occasionally, until the orzo is cooked and the liquid is mostly absorbed.
- Stir in Parmesan: Remove the lid and stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
- Add Asparagus and Chicken: Return the sautéed asparagus to the skillet and stir. Slice the cooked chicken thinly and arrange over the orzo or stir it in for serving.
- Garnish and Serve: Garnish with chopped parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- Half and half is a mixture of whole milk and light cream, averaging 10-12% fat, which adds richness without being too heavy.
- This dish can be customized with additional vegetables like spinach, broccoli, mushrooms, or peas for extra nutrition.
- Use fresh Parmesan for the best flavor, but pre-grated works well as well.
- Ensure not to overcook the orzo to maintain a nice al dente texture.
Nutrition
- Serving Size: 1/6 of the dish (about 1 cup)
- Calories: 556 kcal
- Sugar: 3 g
- Sodium: 756 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg
