Ingredients

The following ingredients have 5 Servings
  • 1 cup orzo (, cooked)
  • 3 tablespoons olive oil
  • 1- pound (about 4) chicken breast halves, cubed
  • 1- pound asparagus (, rinsed, ends cut, and chopped into 2-inch pieces)
  • salt and fresh ground pepper (, to taste)
  • 1 pint cherry tomatoes (, halved)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 teaspoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup skim milk
  • 1/2 cup shredded parmesan cheese ((not the grated kind that comes in a green container!))
  • salt and fresh ground pepper (, to taste)

Instruction

  • Prepare orzo per directions on the box.
  • In the meantime, heat olive oil in a large skillet over medium-high heat.
  • Add chicken pieces and asparagus; season with salt and pepper.
  • Cook for 8 to 10 minutes, or until chicken is cooked and browned on all sides.
  • Add tomatoes and continue to cook for 2 to 3 minutes, or until tomatoes are tender; set aside.
  • Heat olive oil and melt butter in a large pan over medium-high heat.
  • Sprinkle with flour; whisk to combine and cook for 2 minutes.
  • Whisk in chicken broth; whisk until thoroughly combined.
  • Whisk in milk, and bring the mixture to a simmer; allow to cook for 1 minute, or until thickened.
  • Remove from heat and add parmesan cheese and season with salt and pepper; stir until cheese is melted.