Diva Tasting: Chicken and Orzo…

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.


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