- 1 lb chicken breast, boneless and skinless (about 3)
- 3 cups chicken broth, low sodium, or water
- 4 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 large onion, chopped
- 2 cups orzo, uncooked
- 2 cups half and half
- 1 1/2 cups Parmesan cheese, grated
- 2 tbsp parsley, chopped, for garnish
- 1/2 tsp salt, or to taste
- 1/2 tsp pepper, or to taste
- 1 tbsp paprika
- 2 tbsp olive oil
- Season the chicken breasts with salt, pepper and paprika on both sides.
- In a large skillet, heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through ( the cooking time depends on the thickness of chicken). Transfer the chicken to a warm plate; set aside.
- In the same skillet, add the asparagus and sauté for about 3 minutes, just until soften and brown a bit. Transfer to a plate, set aside.
- In the same skillet, add the onion and garlic. Sauté for about 3 minutes, until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
- Add the orzo to the skillet and sauté, for just one minute, to get it a little toasted. Add the half and half, chicken broth and stir.
- Bring to a boil, then turn the heat down to a medium-low, cover with lid and cook for 10 minutes.
- Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
- Add the asparagus back and stir it in. Slice the chicken into thin slices. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.
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