Tasty Orzo with Chicken and Asparagus
This delightful dish combines tender chicken and vibrant asparagus in a creamy Boursin cheese sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 1 tbsp 1 ½ tbsp olive oil For a buttery base.
- 1 lb 1 lb chicken breast, cut into bite-sized pieces Can be substituted with turkey or tofu.
- 1 lb 1 lb asparagus, trimmed and cut into 2-inch pieces Can be substituted with green beans or broccoli.
- 1 1 lemon, juiced and zested Adds brightness.
- ½ tsp ½ tsp salt Adjust to your taste.
- ¼ tsp ¼ tsp black pepper Adjust to your taste.
- ¾ cup ¾ cup leeks, chopped Adds subtle sweetness.
- 5 cloves 5 garlic cloves, minced Use fresh garlic.
- ¼ tsp ¼ tsp crushed red pepper flakes (optional) For added heat.
- 1 ½ cups 1 ½ cups orzo Perfect for soaking up juices.
- 3 cups 3 cups low-sodium chicken broth Homemade is ideal.
- ¾ cup ¾ cup water
- 5.2 oz 5.2 oz Boursin Garlic & Fine Herbs cheese Can substitute with cream cheese and herbs.
- ⅓ cup ⅓ cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Season the chicken pieces with salt and pepper and sauté in the skillet for 5-7 minutes until golden brown.
- Add the chopped leeks and minced garlic, stirring for 2-3 minutes until fragrant.
- Toss in asparagus and cook for an additional 3 minutes.
- Stir in orzo and crushed red pepper flakes (if using).
- Pour in chicken broth and water, bring to a boil, then reduce heat and simmer for 10-12 minutes until orzo is al dente.
- Stir in Boursin cheese, lemon juice, and zest until melted into a sauce.
- Top with chopped parsley and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of chicken broth or water. Not recommended for freezing.