Description
A cozy and wholesome dinner with creamy orzo, tender chicken, and vibrant asparagus.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 pound chicken breast, diced
- 1 cup asparagus, chopped
- 1 cup shredded cheese (such as cheese blend or Parmesan)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: herbs (such as parsley or thyme) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add the chopped asparagus and cook for another 2-3 minutes, until the asparagus is bright and tender-crisp.
- Stir in the orzo, then add the chicken broth. Bring everything to a boil.
- Reduce the heat and let it simmer, stirring occasionally, until the orzo is cooked and the liquid is mostly absorbed, about 10-12 minutes.
- Remove from heat and stir in the shredded cheese until it’s melted and creamy.
- Season with salt and pepper to taste, adjusting seasoning as desired.
- Serve warm, garnished with optional herbs for a fresh finish.
Notes
This dish can be made ahead and stored in the fridge for up to 3 days. Reheat with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg