Creamy Parmesan Orzo with Chicken and Asparagus

In my home, naps are non-negotiable...in fact they are mandatory.  Every Sunday I must have a nap, be it 20 minutes, 2 hours, or anything in between.  I am on the run seven days a week and on Sunday afternoons, I must get that quiet, down time rest in to rejuvenate me for the up and coming week.

My husband can fall asleep during a football game on television with volume cranked while dogs barking in neighborhood and washer and dryer are going.

I need a bit more solitude...I go into my bedroom, close all blinds, turn on my white noise machine and wrap myself up in a throw blanket (and usually a dog).

Yesterday one daughter came home for a long weekend...with a viscous head cold.  It appears that the cesspool of germs are running rampant through the campus already.

Also yesterday, we had Mr. Kylo neutered.  He came home very drugged up with a giant lampshade around his neck.  I hated doing this to him, but he is progressively eating my house one wall, end table, corbel, and carpet patch at a time.

So after I tend to everyone this weekend I can assure you a Sunday nap will most definitely be in order.

Good thing I have this awesome dish as leftovers since I don't know how much cooking I will be getting in the next few days.  It is fancy enough to serve guests or comforting an easy enough for family night.

Creamy Parmesan Orzo with Chicken and Asparagus
Courtesy of Joanna Cismaru

1 lb chicken breasts, boneless and skinless (about 3 breasts)
1/2 tsp salt
1/2 tsp pepper 
1 Tbl paprika
2 Tbl olive oil
1 cup asparagus chopped
1 large onion chopped
4 cloves garlic minced
2 cups orzo uncooked
2 cups half and half
3 cups chicken broth low sodium
1-1/2 cups grated Parmesan cheese
2 Tbl freshly chopped parsley for garnish

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillet heat the 2 Tbl of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through.  Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.

In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit.  Transfer to a plate; set aside.

In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic.  Add more olive oil if needed.

Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor.  Add the half and half, chicken broth and stir.

Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.

Remove the lid and stir in the Parmesan cheese.  Taste for seasoning and adjust with salt and pepper.

Add the asparagus back and stir it in.  Slice the chicken into thin slices. and add it the the skillet.

To serve, add spoonful of creamy orzo to plate and top with sliced chicken.

One Year Ago: No Post
Two Years Ago: Traeger Beef Tenderloin Steaks
Three Years Ago: Mexican Pizzas
Four Years Ago: Chicken Lettuce Wraps
Five Years Ago: Grilled Halloumi Cheese and Tomato Sandwich
Six Years Ago: Nutella Cookies

Apparently Mr. Kylo also must get his naps in.