Creamy Parmesan Orzo with Chicken and Asparagus

Ingredients

• 1 lb chicken breast boneless and skinless (abo�t 3)
• 1/2 tsp salt or to taste
• 1/2 tsp pepper or to taste
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 c�p asparag�s chopped
• 1 large onion chopped
• 4 cloves garlic minced
• 2 c�ps orzo �ncooked
• 2 c�ps half and half
• 3 c�ps chicken broth low sodi�m, or water
• 1 1/2 c�ps Parmesan cheese grated
• 2 tbsp parsley chopped, for garnish

Instructions

1. Season the chicken breasts with salt, pepper and paprika on both sides.
2. In a large skillet heat the 2 tbsp of olive oil over medi�m-high heat. Sear the chicken for abo�t 5 min�tes per side, or �ntil golden brown and cooked thro�gh. Depending on the thickness of yo�r chicken yo� might need longer time. Transfer the chicken to a warm plate; set aside.
3. In the same skillet add the asparag�s and sa�te for abo�t 3 min�tes, j�st �ntil it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
4. In the same skillet add the onion and garlic and sa�te for abo�t 3 min�tes �ntil the onion is transl�cent and the garlic becomes aromatic. Add more olive oil if needed.
5. Add the orzo to the skillet and sa�te for j�st one min�te, to get it a little toasted, this will give it a n�tty flavor. Add the half and half, chicken broth and stir.
6. Bring to a boil, then t�rn the heat down to a medi�m-low, cover with lid and let it cook for 10 min�tes.
7. Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adj�st with salt and pepper.
8. Add the asparag�s back and stir it in. Slice the chicken into thin slices. Yo� can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
9. Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.