Creamy Parmesan Orzo Dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bunch of asparagus, cut into 1-inch pieces and trimmed
02 -
1 cup orzo pasta
03 -
1 lb of chicken breast, diced into small chunks
04 -
1 tablespoon of olive oil
05 -
Two garlic cloves, finely chopped
06 -
Half a cup of cream (heavy)
07 -
Half a cup of chicken stock
08 -
A cup of Parmesan, grated
09 -
Salt and black pepper, adjusted to preference
10 -
Optional: A fresh parsley sprig for topping
# Instructions:
01 -
Warm up olive oil over medium heat in a big pan. Toss in the chicken pieces, sprinkle some salt and pepper, and let them cook for about 5-7 minutes until they're nicely browned and done. Stir now and then. Once done, take the chicken out and put it aside.
02 -
Using the same pan, toss in the minced garlic and cook it for roughly a minute until it smells amazing. Then add the asparagus bits and stir-fry for 3-4 minutes so they stay crisp yet tender. Mix in the orzo pasta, pour in the chicken broth, and let it come to a gentle boil. Cover it up and keep cooking for 8-10 minutes, checking occasionally, until the orzo gets soft and soaks up almost all the liquid.
03 -
When the orzo's ready, pour in the heavy cream and let it cook gently for a couple of minutes. Sprinkle in the Parmesan cheese and mix well until everything turns velvety. Add the chicken back to the pan and give it a good stir.
04 -
Top it off with parsley (if you feel fancy) and enjoy while hot!
# Notes:
01 -
Using chicken breast keeps it lean but still juicy.
02 -
Orzo has a great texture that matches the creamy sauce.
03 -
Asparagus gives the dish a fresh crunch with a slight earthy taste.
04 -
Parmesan packs a bold, nutty kick to the sauce.