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Orzo Chicken Asparagus

Orzo Chicken Asparagus is a fast and delicious weeknight meal.

Serves 4people
/2 lb. Orzo
tsbp. Olive oil
1 1/4
lb Skinless, boneless chicken breast, cut into 1-inch pieces
T.T. Kosher salt and pepper to taste
/2 ea. Large onion, small diced
ea. Garlic cloves, peeled, minced
tsbp. White wine
1 1/2
lb Thin asparagus, trimmed and cut into 1/2 inch pieces
/2 c. Low-sodium chicken broth +more if needed
Grated Parmigiano-Reggiano cheese, for garnish
Bring a well-salted pot of water to boil. Cook pasta until al dente, shaving about 1-2 minutes off package cooking time; drain and set aside.
In the meantime, warm a large skillet over medium-high heat, and add 2 tablespoon of the olive oil. Season chicken well with salt and pepper. When the oil is very hot, but not smoking, add chicken pieces. Brown about 3-4 minutes on each side, until cooked through. Remove from pan and set aside.
Add the remaining tablespoon oil to the pan; heat over medium heat until shimmering. Add the onions and cook, stirring, until soft and caramelized, about 8-10 minutes. Stir in garlic and cook about 1 minute more. Add the wine, and simmer for about 30 seconds. Stir in the asparagus with 1/4 cup of the chicken stock. Cook for about 4-5 minutes until crisp-tender. Stir in the drained orzo and cooked chicken; add the remaining chicken broth to loosen the mixture, plus more if needed, and cook, stirring, for another minute or two until everything is heated through and blended.
Season to taste and garnish with Parmigiano-Reggiano cheese, if desired. Serve warm.

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