Creamy Chicken Orzo
Creamy Chicken Orzo is a one pan meal that cooks quickly, with a delicious sauce and just enough healthy veggies to make it the perfect meal.
Ingredients
- 2 tablespoons (15 ml) olive oil or butter
- ½ red onion diced (can use shallot or yellow onion)
- ½ cup (55 g) sundried tomatoes sliced thinly (we used oil-packed)
- 3 cloves garlic minced, about 2 teaspoons
- ¼ teaspoon black pepper
- ½ teaspoon salt to taste
- 2 tablespoons tomato paste
- 1 ½ cup orzo uncooked, regular or whole wheat
- 5 cups chicken broth plus more if needed for consistency
- 1 ½ cup (8 oz) (225 g) shredded chicken cooked
- 2 cups chopped kale
- ¾ cup corn kernels frozen or fresh
- ¼ cup (4oz) (112 g) cream cheese
- ¼ cup (½ ounce) (14 g) grated parmesan cheese plus more for serving
Instructions
- Heat olive oil in a large (10”) skillet over medium heat. Add onion and sauté for 2-3 minutes until the onion is translucent. Add in sun dried tomatoes, garlic, salt, pepper, tomato paste, and orzo. Stir until well coated.
- Add in 5 cups of chicken broth, then stir well and bring to a boil. Reduce heat to low and simmer for 10 minutes, until the orzo is tender and has absorbed most of the liquid.
- Stir in shredded chicken, corn, and kale. Stir to combine.
- Add the cream cheese and parmesan cheese. Continue cooking for 5-7 minutes, until the kale is wilted and the cheese has melted.
- Serve hot, garnished with more parmesan cheese.
Notes
- This recipe serves 4 as a main dish or 6 as a side dish.
- There's no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
- Adjust the consistency of the finished pasta with additional broth if needed.
- If your sauce seems thin, let it cool for a bit. The starch from the orzo will thicken the sauce as it reduces in temperature.
- This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the 10-minute mark. Add a splash of broth and continue cooking if needed until the pasta is tender.
- Use low heat. After the broth has boiled, the rest of the recipe should be done over low heat. Simmer the pasta, then gently heat the cream cheese and parmesan, still on low, so that the proteins in the cream cheese won't separate.
- To Store: Keep leftovers in an airtight container in the fridge, and enjoy within 3-4 days. Reheat in the microwave as needed.
Nutrition
Calories: 675kcal | Carbohydrates: 72g | Protein: 43g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 1932mg | Potassium: 1712mg | Fiber: 8g | Sugar: 18g | Vitamin A: 4111IU | Vitamin C: 47mg | Calcium: 309mg | Iron: 6mg
Find it online: https://littlesunnykitchen.com/creamy-chicken-orzo/