Ingredients
Scale
- 1 cup orzo pasta
- 1 lb boneless, skinless chicken breast, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
- Add diced chicken and cook until browned.
- Stir in the mixed vegetables and thyme, cooking for an additional 3 minutes.
- Add the chicken broth and bring to a boil.
- Stir in the orzo and reduce the heat to a simmer, cooking until the orzo is al dente, about 8-10 minutes.
- Mix in the heavy cream, and season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy!
Notes
For a lighter version, use half-and-half instead of heavy cream. Ensure to season the chicken well and avoid overcooking the orzo.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg