Rosemary Chicken with Creamy Orzo

Tender chicken cooked with mild rosemary, served with creamy orzo pasta for a comforting and easy Italian-inspired meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.15/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Residue
• High-Protein

Tags

• one-pot
• quick
• savory

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon dried rosemary
• 0.5 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1.5 cup chicken broth
• 0.5 cup orzo pasta (uncooked)
• 0.25 cup unsweetened plain dairy-free milk
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, dried rosemary, garlic powder, salt, and black pepper. Sauté for 4-5 minutes until browned.
2. Pour in the chicken broth and bring to a simmer. Add the uncooked orzo pasta, stirring well. Cover and cook for 8-10 minutes, or until orzo is al dente and most of the liquid is absorbed.
3. Stir in the unsweetened plain dairy-free milk. Cook for 2-3 minutes more until the sauce thickens slightly. Garnish with fresh parsley if desired, and serve immediately.

Notes

Using pre-cooked chicken from a rotisserie or leftover chicken will further reduce the prep time, just add it at the same time as the orzo. Ensure you stir the orzo occasionally to prevent sticking.

Nutrition (per serving)

• Calories: 510
• Protein: 53.5 g
• Carbohydrates: 48 g
• Fat: 12 g
• Fiber: 2.5 g
• Sodium: 800 mg
• Saturated Fat: 2.2 g
• Sugar: 3 g
• Cholesterol: 128 mg