Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup tomato sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, sauté the onion and garlic until fragrant and softened, about 3 minutes.
- Add the orzo pasta, chicken broth, heavy cream, tomato sauce, basil, and red pepper flakes (if using) to the skillet. Stir well and bring to a simmer.
- Cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid has absorbed.
- Return the chicken to the skillet and stir to combine. Season with salt and pepper to taste.
- Serve hot with additional basil or Parmesan cheese if desired.
Notes
- Add extra basil or Parmesan cheese for garnish if desired.
- Crushed red pepper flakes add a slight spice; omit if you prefer a milder dish.
- Ensure the orzo is cooked to your preferred texture by adjusting cooking time slightly as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
