Chicken and Orzo
1 (16 Ounce) Package Dried Orzo Pasta
6 Tablespoons Olive Oil, Divided
4 Skinless, Boneless Chicken Breast Halves—Cut Into Cubes
Kosher Salt And Pepper To Taste
1 Teaspoon Garlic Powder To Taste
½ Cup Chicken Broth
1 Bunch Slender Asparagus Spears, Trimmed, Cut On Diagonal Into 1-Inch Pieces
1 Clove Garlic, Thinly Minced
½ Cup Parmesan Cheese
Step 1 Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 6 to 8 minutes. Drain, and set aside.
Step 2 Warm 4 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Step 3 Pour chicken broth into the skillet. Then stir in asparagus, garlic, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
Step 4 Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese. Serves 8 Serve with Garlic toast Mediterranean salad and beverage.