Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
This awesome recipe was given to me by my dear friend, Amanda. This is a must-try, I’m telling you! Have a wonderful day, friends. Enjoy!
1 pound chicken breast boneless and skinless (about 3)
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 tablespoon paprika
2 tablespoon olive oil
1 c asparagus chopped
1 large onion chopped
4 cloves garlic minced
2 c orzo uncooked
2 c half and half
3 c chicken broth low sodium, or water
1 1/2 cups Parmesan cheese grated
2 tablespoons parsley chopped, for garnish
Step 1: Season with paprika, salt, and pepper the chicken breasts.
Step 2: Place a large skillet on the stove and turn the heat to medium-high.
Step 3: Add 2 tablespoons of olive oil and allow it to become hot.
Step 4: Add the chicken breasts and sear each side for 5 minutes or until golden brown.
Step 5: Remove the chicken breasts from the skillet to a clean plate.
Step 6: Add the asparagus into the same skillet and sauté until soft. Remove them from the skillet to a clean plate.
Step 7: Add the garlic and onion into the same skillet and sauté for 3 minutes or until aromatic and soft.
Step 8: Add the orzo and cook until just brown.
Step 9: Add the chicken broth and half & half. Stir until well blended.
Step 10: Reduce the heat to low, cover the skillet with a lid, then allow the mixture to boil. Cook everything for at least 10 minutes.
Step 11: Remove the cover and add the Parmesan cheese. Stir until well mixed and melted completely.
Step 12: Put the asparagus back to the skillet as well as the sliced chicken breasts.
Step 13: Sprinkle more Parmesan cheese and parsley on top.
Step 14: Serve right away and enjoy!
Calories: 556kcal (28%) | Carbohydrates: 47g (16%) | Protein: 37g (74%) | Fat: 24g (37%) | Saturated Fat: 11g (69%) | Cholesterol: 95mg (32%) | Sodium: 756mg (33%) | Potassium: 743mg (21%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 1335IU (27%) | Vitamin C: 7mg (8%) | Calcium: 419mg (42%) | Iron: 2.3mg (13%)
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