CREAMY PARMESAN ORZO WITH CHICKEN AND ASPARAGUS

INGREDIENTS

• 1 lb chìcken breast boneless and skìnless (about 3)
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 1 tbsp paprìka
• 2 tbsp olìve oìl
• 1 cup asparagus chopped
• 1 large onìon chopped
• 4 cloves garlìc mìnced
• 2 cups orzo uncooked
• 2 cups half and half
• 3 cups chìcken broth low sodìum, or water
• 1 1/2 cups Parmesan cheese grated
• 2 tbsp parsley chopped, for garnìsh
  

INSTRUCTIONS

1. Season the chìcken breasts wìth salt, pepper and paprìka on both sìdes.
2. ìn a large skìllet heat the 2 tbsp of olìve oìl over medìum-hìgh heat. Sear the chìcken for about 5 mìnutes per sìde, or untìl golden brown and cooked through. Dependìng on the thìckness of your chìcken you mìght need longer tìme. Transfer the chìcken to a warm plate; set asìde.
3. ìn the same skìllet add the asparagus and saute for about 3 mìnutes, just untìl ìt starts to soften and starts to brown a bìt. Transfer to a plate; set asìde.
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