Creamy Orzo & Chicken
8 ingredients
17 steps
Ingredients
- 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups 25%-less-sodium chicken broth
- 1 cup orzo pasta, uncooked
- 8 boneless skinless chicken thighs (1 lb./450 g) King Sooper's 1 lb For $1.19 thru 02/09
- 1/2 lb. (225 g) fresh asparagus spears, cut into 1-inch lengths
- 1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
Directions
-
1Heat 2 Tbsp.
-
2dressing in large skillet on medium heat.
-
3Add chicken; turn to evenly coat with dressing.
-
4Cook 12 min., turning after 6 min.
-
5Meanwhile, heat remaining dressing in medium skillet.
-
6Add onions and garlic; cook and stir 5 min.
-
7or until onions are crisp-tender.
-
8Stir in broth; bring to boil.
-
9Add orzo; stir.
-
10Simmer covered on medium-low heat 7 min.
-
11Add asparagus; cook on medium heat 3 to 4 min.
-
12or until broth is absorbed and asparagus is crisp-tender.
-
13Add 1/2 cup cheese; cook and stir until melted.
-
14Top chicken with remaining cheese; cover.
-
15Cook 3 min.
-
16or until chicken is done (170 degrees F) and cheese is melted.
-
17Serve over orzo mixture.
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