Orzo with Chicken and Asparagus
Delicious Tasty Orzo with Chicken and Asparagus recipe with step-by-step instructions.
Ingredients
For the chicken and asparagus
- 1 1/2 tbsp olive oil
- 1 lb chicken breast (cut into 1-inch bite-sized pieces for even cooking)
- 1 lb asparagus (tough ends trimmed and cut into 2-inch pieces)
- 1 lemon (juiced, plus 1 tsp zest for finishing)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the base
- 3/4 cup leeks (thinly sliced using only the white and light green parts)
- 5 garlic cloves, minced
- 1 1/2 tbsp extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
For the orzo
- 1 1/2 cups orzo
- 3 cups chicken broth (low sodium)
- 3/4 cup water
- 5.2 oz Boursin Garlic & Fine Herbs cheese
- 2 tbsp fresh lemon juice
- 1/3 cup fresh parsley, chopped
Instructions
- Cut chicken breast into 1 inch bite size pieces, season with salt and pepper. Take out tough ends of asparagus and cut into 2 inch pieces. Thinly slice leeks, use only the white/light green parts. Mince cloves of garlic. Juice the lemon, should result in about 3 tbsps, but set aside a tiny amount for seasoning. Zest the lemon, chop fresh parsley. Crumble the Boursin cheese.
- Head into a large skillet with 1 1/2 tbsps olive oil over medium/high heat. Add seasoned chicken pieces and cook, stirring occasionally, for 5-6 until lightly browned on the outside. Remove chicken to a plate. Into same skillet, add the asparagus pieces. Cook asparagus for 6-9 minutes until just nice and crunch. Season with salt, pepper and freshly squeezed lemon juice. Same as chicken, remove to its plate.
- Turn medium/low heat and add some 1 1/2 tbsps extra virgin olive oil to the same skillet you just used. Add the sliced leeks and cook stirring for 5 minutes, until tender. Add the garlic and red pepper flakes and cook for a minute more whilst mixture bubbles fragrantly.
- Add orzo to the skillet with the leek mixture, stirring continually cook again for 3-4 minutes until lightly browned. Add the chicken broth and water and stir until combined. Gently bring the mixture to boil and then drop to a medium heat and simmer for about 10-12 minutes.
- Add seared chicken, asparagus from step two to skillet with crumbled Boursin cheese. Stir gently until cheese is melted in, season with salt and pepper - then taste with lemon juice. Garnish with parsley and zest if desired.