How to Make Creamy Orzo with Chicken Asparagus and Sun Dried Tomatoes

Creamy Orzo with Chicken, Asparagus, and Sun Dried Tomatoes Recipe source: American Test Kitchen
Ingredients: Serve 4
2 ( 6 ounce ) boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon olive oil
4 cups low sodium chicken broth
1 onion, chopped fine
1 ¼ cups orzo
4 garlic cloves, minced
½ cup dry white wine
1 pound asparagus, trimmed and cut on bias into ¼ inch pieces
2 ounces cheese, grated (1 cup )
¼ cup oil packed sun dried tomatoes, rinsed, patted dry, and chopped fresh basil.

Pat chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12 inch nonstick skillet over medium high heat until shimmering. Lay chicken in skillet and cook until golden brown on first side, about 5 minutes. Flip chicken and cook until lightly browned on second side, about 3 minutes. Transfer chicken to medium saucepan.

Pour broth over chicken, bring to simmer, and cook over medium low heat until chicken registers 160 degrees, 18 to 25 minutes. Transfer chicken to plate, reserving broth. When cool enough to handle, cut chicken breasts in half crosswise and shred meat into bite size pieces. Set aside.

Combine remaining 1 teaspoon oil, onion, and 1/8 teaspoon salt in skillet cover and cook over medium low heat until softened, 8 to 10 minutes. Uncover, increase heat to medium high and continue to cook, stirring occasionally, until onion is lightly browned, 4 to 6 minutes longer.

Stir in orzo and cook over medium heat until golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until evaporated.

Add reserved broth to skillet, bring to simmer, and cook over medium heat, stirring frequently, until liquid is almost absorbed an orzo is almost tender, 12 to 15 minutes. Add asparagus and continue to cook, stirring frequently, until asparagus is crisp tender and orzo is creamy, about 10 minutes.

Off heat, stir in chicken, parmesan, sun dried tomatoes, and basil. Season with salt and pepper to taste and serve. End.
How to Make Creamy Orzo with Chicken Asparagus and Sun Dried Tomatoes

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