Short and delicious Creamy Parmesan Orzo with hen and Asparagus that can be in your dinner table in most effective 30 minutes! tacky, creamy, delicious goodness!


This creamy, cheesy, Parmesan orzo is my form of dish and the kind of dish I may want to have every single night time for lunch or dinner. What’s no longer to love? You’ve were given your proteins, your veggies, and my favored element, the Parmesan orzo. 

But you realize what’s first rate about this Parmesan orzo? Is how clean it's miles to make and how brief. Orzo takes most effective about 10 mins to cook dinner! And sure, orzo is a pasta, no longer rice as some might imagine. but this dish could be made with rice as nicely, it will just take a touch bit longer to prepare dinner.



  • 1/2 tsp pepper or to taste
  • 1 tbsp paprika
  • 1 lb chicken breast boneless and skinless (about 3)
  • 1/2 tsp salt or to taste
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 cup asparagus chopped
  • 3 cups chicken broth low sodium, or water
  • 1 1/2 cups Parmesan cheese grated
  • 2 cups orzo uncooked
  • 2 cups half and half
  • 2 tbsp parsley chopped, for garnish


  1. Season the bird breasts with salt, pepper and paprika on each facets.
  2. In a massive skillet heat the 2 tbsp of olive oil over medium-excessive warmness. Sear the fowl for about five mins consistent with aspect, or until golden brown and cooked through. relying at the thickness of your fowl you may want longer time. transfer the fowl to a warm plate; set apart.
  3. inside the same skillet add the asparagus and saute for about three minutes, just until it starts offevolved to soften and starts to brown a piece. switch to a plate; set apart.
  4. within the same skillet upload the onion and garlic and saute for about three minutes till the onion is translucent and the garlic becomes fragrant. upload extra olive oil if needed.
  5. add the orzo to the skillet and saute for just one minute, to get it a touch toasted, this could give it a nutty taste. add the half and half of, fowl broth and stir. 
  6. carry to a boil, then flip the heat all the way down to a medium-low, cowl with lid and permit it cook dinner for 10 mins. 
  7. take away the lid and stir in the Parmesan cheese. taste for seasoning and regulate with salt and pepper.
  8. add the asparagus lower back and stir it in. Slice the fowl into skinny slices. you can either add it to the skillet and stir it in, or as visible within the snap shots, set up over the orzo.
  9. Garnish with more Parmesan cheese if desired, and parsley. Serve warm.

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