Ingredients
1.5 lb. chicken breasts (cubed into 1” pieces)
1 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
2 tbsp. olive oil (divided)
1/2 cup yellow onion (chopped (about 1/2 a medium onion))
2 cup asparagus spears (cut into 1 inch pieces)
1 tbsp. garlic (minced (about 3 garlic cloves))
8 oz. orzo
2 1/2 cup chicken broth (low or no salt)
2 sprigs thyme
1/3 cup half and half
1/3 cup parmesan (freshly grated)
2 cup spinach
parsley (Chopped fresh for garnish)
Directions
- 1
Combine chicken chunks, garlic powder, salt, pepper and red pepper flakes, toss to coat.
- 2
Heat 1 tablespoon of olive oil and add the chicken. Cook for 10-12 minutes, until brown on all sides.
- 3
Add the asparagus and sauté for 2 minutes, until tender but still crisp.
- 4
Add the onion to the pan and sauté until softened, about 3 minutes.
- 5
Add the orzo and garlic and cook until the orzo starts to toast slightly, another 3 minutes.
- 6
Add in the broth and bring to a simmer, stirring occasionally and scraping the bottom of the pan.
- 7
Cover the pan with a lid and cook for 7 minutes, or until most of the liquid has been absorbed, stirring halfway.
- 8
Stir in the cooked chicken, asparagus, half and half, parmesan, spinach and thyme.
- 9
Heat for one to two minutes more until heated through and spinach is wilted.
- 10
Serve immediately garnished with chopped parsley and extra grated parmesan.