Tomato Orzo with Chicken and Broccoli

Chicken Orzo

I’ve only made this recipe once, and I have no idea why since it’s really delicious. It’s adapted from an Annie’s Eats recipe (the direct inspiration for this very blog).

This is an easy cleanup dish. Other than a saucepan I use for boiling the orzo, everything else in this dish can be made in one skillet. I use 1 chicken breast, seasoned with Italian herbs. I normally buy three chicken breasts in a pack for no more than $6. I use broccoli here because I just love it, but you could use any veggie you think would go well (asparagus or mushrooms could work). A head of broccoli, can of diced tomatoes and garlic costs me about $2. I also buy my orzo in a large jar since I go through it so fast, also a big money saver.

Those along with heavy cream and Parmesan put me around the $10 mark.

Ingredients for 2:
1 chicken breast, butterflied or split in half
1 cup orzo
1 tsp Italian seasoning (or a combo or thyme and oregano)
2 tbsp oil
2 garlic cloves, minced
1 14.5 oz can of diced tomatoes
1 head of broccoli, cut into florets
½ cup heavy cream
1/3 cup Parmesan cheese

Cook the orzo according to the package. Save ½ cup of the pasta water before draining.

Heat the oil in a large skillet (make sure it has a lid). Season the chicken halves with the Italian seasoning. Pan-fry the chicken on both sides for about 3 minutes each. Remove and let rest for a couple of minutes, then cut into strips. Reduce the heat to medium and add the chicken pieces and minced garlic into the skillet.  Cook for about 3 minutes, then add the whole can of diced tomatoes and broccoli florets.

With a wooden spoon, scrape down the sides and bottom of the pan. Bring to a boil, then reduce the heat down to simmer. Cover and cook for another 10 minutes, then stir in the orzo, heavy cream and cheese. If the sauce looks at all clumpy, add in some of the reserved pasta water. And season with salt and pepper if you find it necessary.

Mix well and enjoy.

Published in: on June 2, 2010 at 11:12 am  Leave a Comment  
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