Ingredients
The following ingredients have 5 Servings
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion (chopped)
- 4 cloves garlic (minced)
- 1/2 teaspoon Italian seasoning
- 1 cup DeLallo Orzo Pasta (uncooked)
- 2 cups chicken broth
- 3/4 cup heavy/whipping cream
- 1/4 cup DeLallo Simply Pesto
- 1/3 cup DeLallo Sun-Dried Tomatoes in Extra Virgin Olive Oil (drained & chopped)
- 6 spears asparagus (cut into quarters, see note)
- 2 cups cooked chicken (try rotisserie) (shredded/chopped)
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
Instruction
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often.
- Stir in the chicken broth, cream, pesto, sun-dried tomatoes, and asparagus. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). You want it to gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
- Stir in the cooked chicken (let it warm through for a minute or so).
- Take the pot off the heat and stir in the parmesan cheese. Give it a taste, and if the pasta is firmer than you'd like or you want the sauce to be thicker/more absorbed, cover the pot and let it sit for a few minutes. If the sauce has reduced too much, add in a splash of cream. Season with salt & pepper as needed and enjoy immediately.
