ADVERTISEMENT
Cook the Chicken
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. In a large skillet, heat 1 tbsp of olive oil over medium heat. Cook the chicken for 6-7 minutes per side, or until golden and cooked through. Remove from the skillet, let rest, then slice.
Cook the Asparagus
Add the remaining olive oil to the skillet. Sauté the asparagus for 3-4 minutes, or until tender-crisp. Remove from skillet and set aside.
Prepare the Orzo
In the same skillet, add minced garlic and cook until fragrant, about 30 seconds. Stir in the orzo, coating it in the oil and garlic. Add chicken broth and heavy cream, and bring to a simmer. Cook, stirring occasionally, until orzo is tender and liquid has mostly absorbed, about 10 minutes.
Finish the Orzo
Stir in Parmesan cheese and frozen peas. Continue to cook until the cheese has melted and peas are heated through. Season with additional salt and pepper, if needed.
Assemble and Serve
Arrange sliced chicken and asparagus on top of the orzo. Garnish with fresh parsley and serve hot.
Details 🕒
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~520 per serving
ADVERTISEMENT
