Lemon Parmesan Chicken with Orzo

• hidangan: 4 servings
• jumlah masa: 30 minutes

Bahan-bahan

1 pound chicken breasts (cubed)

1 tablespoon olive oil

Salt (to taste)

Black pepper (to taste)

Onion powder (to taste)

Garlic powder (to taste)

Paprika (to taste)

2 tablespoons butter

1 shallot (diced)

Zest of 1 lemon

½ pound orzo pasta or couscous

1 can chicken broth

Heavy whipping cream (about ¼ can plus a few tablespoons later)

1 cup frozen peas or handful of spinach

Juice of 1 lemon

Pinch red pepper flakes

4 ounces grated parmesan cheese

Arahan

Cube the chicken breasts into bite sized pieces and place them in a bowl.

Drizzle the chicken with olive oil and season with salt, black pepper, onion powder, garlic powder, and paprika. Toss well so the chicken is evenly coated with seasoning.

Heat a large skillet over medium high heat.

Add the seasoned chicken to the pan and cook until it is about three quarters of the way done, stirring occasionally so it cooks evenly.

Add the butter, diced shallot, and lemon zest to the skillet. Continue cooking for about 4 to 5 minutes, allowing the shallot to soften and the butter to coat the chicken.

Add the dry orzo pasta (or couscous) directly into the pan and stir it around to lightly toast it. This step adds extra depth of flavor to the finished dish.

Pour in the can of chicken broth.

Fill the empty broth can about one quarter of the way with heavy whipping cream and pour that into the pan as well.

Stir in the frozen peas or spinach and the juice of the lemon.

Bring the mixture to a gentle bubble, then reduce the heat to a simmer.

Cover the skillet and cook for 10 to 15 minutes, stirring occasionally so the pasta does not stick. The orzo will absorb the liquid as it cooks and become tender.

Once the pasta is fully cooked, stir in a pinch of red pepper flakes, the grated parmesan cheese, a couple tablespoons of heavy whipping cream.

Stir until the cheese melts and everything is creamy.