Easy Spring Vegetable Chicken Orzo
6 servings
servings10 minutes
active time35 minutes
total timeIngredients
500 g (1lb) chicken breasts
2 tbsp olive oil
500 g (1lb) orzo pasta
1 shallot
3 fresh garlic cloves (crushed)
2 cups frozen peas
200 g (7 oz) fresh asparagus (stalks chopped)
1 cup heavy cream
4 cups chicken stock/chicken broth
1 lemon (zest and juice)
1 cup grated Parmesan cheese
2 tsp salt
1 tsp pepper
fresh basil (to serve)
Directions
Heat a large, deep pan or skillet over medium-high heat.
Slice the chicken breasts in half horizontally, resulting in two thin cutlets.
Drizzle over a tablespoon of olive oil and season with salt and pepper.
Sear the chicken in the hot pan until golden brown on both sides then remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil or a knob of butter and allow to melt.
Add the shallots and garlic and cook for 30 seconds then add all the vegetables. I like to add the asparagus tops later on to prevent over-cooking.
Add the orzo, lemon juice, stock and cream and season with salt and pepper.
Cover and allow to simmer for 7-8 minutes until the orzo has absorbed most of the liquid.
Stir in the Parmesan cheese.
Add the seared chicken and asparagus tops then cover and cook for another 5 minutes until the orzo is tender and the chicken is fully cooked.
Remove from the heat, garnish with fresh basil and serve.
Nutrition
Serving Size
-
Calories
529 kcal
Total Fat
23 g
Saturated Fat
11 g
Unsaturated Fat
10 g
Trans Fat
0.01 g
Cholesterol
105 mg
Sodium
1660 mg
Total Carbohydrate
45 g
Dietary Fiber
6 g
Total Sugars
7 g
Protein
35 g
6 servings
servings10 minutes
active time35 minutes
total time