Creamy Parmesan Orzo with Chicken and Asparagus

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Creamy Parmesan Orzo with Chicken and Asparagus

Rabu, 27 Maret 2019


Ingrédiénts
  • 1 lb chickén bréast bonéléss and skinléss (about 3)
  • 1/2 tsp salt or to tasté
  • 1/2 tsp péppér or to tasté
  • 1 tbsp paprika
  • 2 tbsp olivé oil
  • 1 cup asparagus choppéd
  • 1 largé onion choppéd
  • 4 clovés garlic mincéd
  • 2 cups orzo uncookéd
  • 2 cups half and half
  • 3 cups chickén broth low sodium, or watér
  • 1 1/2 cups Parmésan chéésé gratéd
  • 2 tbsp parsléy choppéd, for garnish
Instructions
  1. Séason thé chickén bréasts with salt, péppér and paprika on both sidés.
  2. In a largé skillét héat thé 2 tbsp of olivé oil ovér médium-high héat. Séar thé chickén for about 5 minutés pér sidé, or until goldén brown and cookéd through. Dépénding on thé thicknéss of your chickén you might nééd longér timé. Transfér thé chickén to a warm platé; sét asidé.
  3. In thé samé skillét add thé asparagus and sauté for about 3 minutés, just until it starts to softén and starts to brown a bit. Transfér to a platé; sét asidé.
  4. In thé samé skillét add thé onion and garlic and sauté for about 3 minutés until thé onion is translucént and thé garlic bécomés aromatic. Add moré olivé oil if néédéd.
  5. ........................
  6. ........................



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