As you may have noticed from my menu plans, this is one of our go-to recipes. The ingredients are easy to keep on hand, everyone will eat it, its quick, and its foolproof.
Orzo with Chicken & Asiago
1 cup water
1 (16-ounce) can chicken broth
12 ounces boneless, skinless chicken thighs cut into bit sized pieces
1¼ cups uncooked orzo
1 cup peas
½ cup grated Asiago cheese, divided
¼ tsp salt
¼ tsp basil
¼ tsp Italian seasoning
¼ tsp pepper
Combine water and broth in a dutch oven; bring to a boil.
Add chicken and pasta; bring to a boil. Reduce heat, simmer 12 minutes, stirring occasionally.
Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.
Top each serving with 1 Tbsp cheese.
Makes 4 servings
Prep: 5 min
Cook: 25 min
Fresh peas are best, but frozen work fine. Since peas are so small, there’s really no need to thaw them first, just throw them in towards the end of the simmer step before the cheese.
Re step 2, cook until sauce is desired thickness. If you need to slow down dinner it can simmer longer – just add a bit more chicken broth.
I’ve also made this with green beans though I think peas are better. I imagine broccoli would work well too.
You can adjust the quantity of chicken to your needs.
Makes a great side if you skip the chicken.
To make a vegi version (or if you’re all out), use vegi broth instead of chicken.
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