I know I’ve shared this one before, but I made it last night so I thought I’d share it again. It’s so very easy – one pan! – and everyone loves it. And you get some protein (chicken), vegetables (onions, mushrooms, peas – a new addition!), dairy (asiago) and carbs (orzo pasta).
It’s a very rich, creamy dish – without any cream!
Skillet Chicken and Orzo Pasta
1 Onion, diced
2-4 Garlic Cloves, diced
Fresh thyme, or a few pinches of dried thyme
2 Cans (14 1/2 oz) Chicken Broth
2 Cups Orzo-shaped Pasta
2-3 Boneless/Skinless Chicken Breasts, cubed (1” or so)
1 Package Baby Bella Mushrooms, sliced (optional)
½ cup (or so) frozen and thawed peas (optional)
Grated Asiago (fresh, please!). Romano or Parmesan also work nicely.
In a nonstick skillet, swirl some olive oil over medium heat. Add onion and garlic and cook for a couple of minutes to soften. Add broth and thyme and bring to a boil. Add chicken, orzo and mushrooms and stir well. Reduce heat to low, cover and simmer, stirring occasionally (the orzo sticks to the pan) until liquid is absorbed – 20 minutes or so. Stir in cheese, peas and black pepper and serve immediately.