Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast (cubed)
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 2 tbsp olive oil (divided)
- ½ cup yellow onion (chopped)
- 2 cups fresh asparagus (cut into 1” pieces)
- 1 tbsp minced garlic (about 3 cloves)
- 8 oz dry orzo
- 2½ cups chicken broth (low/no salt)
- 2 sprigs fresh thyme (or ¼ tsp dried thyme)
- ⅓ cup half & half (or milk)
- ⅓ cup freshly grated parmesan
- 2 cups fresh spinach
- Fresh parsley & extra parmesan for garnish
Instructions
1️⃣ Season the chicken with garlic powder, salt, pepper, and red pepper flakes.
2️⃣ Sauté the chicken in 1 tbsp of olive oil for 10-12 minutes, until browned. Remove from pan.
3️⃣ In the same pan, sauté asparagus for 2 minutes. Remove and set aside.
4️⃣ Add onion, orzo, and garlic to the pan and cook for 3 minutes, toasting the orzo slightly.
5️⃣ Pour in chicken broth, bring to a simmer, and cover. Cook for 7 minutes, stirring halfway.
6️⃣ Stir in chicken, asparagus, half & half, parmesan, spinach, and thyme. Cook for 1-2 more minutes until the spinach wilts.
7️⃣ Garnish with fresh parsley and extra parmesan. Serve hot & enjoy!