Tasty Orzo with Chicken and Asparagus
A comforting dish combining tender chicken, crisp asparagus, and creamy Boursin cheese for a vibrant flavor experience.
Ingredients
Main Ingredients
- 1 ½ tbsp Olive Oil Feel free to swap for avocado oil.
- 1 lb Chicken Breast, diced Boneless thighs can be used for a juicier bite.
- 1 lb Asparagus, cut into 2-inch pieces Substitute with snap peas or green beans if desired.
- 1 Lemon Use fresh for zest and juice.
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¾ cup Leeks, chopped Onions can be a substitute.
- 5 cloves Garlic, minced
- ¼ tsp Crushed Red Pepper Flakes, optional Adjust according to heat tolerance.
- 1 ½ cups Orzo Do not skip this ingredient.
- 3 cups Low-Sodium Chicken Broth
- ¾ cup Water
- 5.2 oz Boursin Garlic & Fine Herbs Cheese Substitute with cream cheese if needed.
- ⅓ cup Fresh Parsley, chopped Used for garnish.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Season the chicken pieces with salt and pepper. Sauté them for about 5-7 minutes until golden.
- Add leeks and minced garlic to the skillet; stir for a couple of minutes until fragrant.
- Add asparagus and cook for about 3 minutes until vibrant and tender.
- Stir in the orzo and crushed red pepper flakes. Add the chicken broth and water, bringing everything to a boil.
- Once boiling, reduce the heat, cover, and let simmer for about 10-12 minutes until the orzo is al dente.
- Stir in the Boursin cheese, lemon juice, and zest; mix until the cheese melts.
- Top with fresh parsley before serving.
Notes
Serve warm with a light arugula salad and crisp white wine. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of broth.