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

  1. 1
    Heat 2 Tbsp.
  2. 2
    dressing in large skillet on medium heat.
  3. 3
    Add chicken; turn to evenly coat with dressing.
  4. 4
    Cook 12 min., turning after 6 min.
  5. 5
    Meanwhile, heat remaining dressing in medium skillet.
  6. 6
    Add onions and garlic; cook and stir 5 min.
  7. 7
    or until onions are crisp-tender.
  8. 8
    Stir in broth; bring to boil.
  9. 9
    Add orzo; stir.
  10. 10
    Simmer covered on medium-low heat 7 min.
  11. 11
    Add asparagus; cook on medium heat 3 to 4 min.
  12. 12
    or until broth is absorbed and asparagus is crisp-tender.
  13. 13
    Add 1/2 cup cheese; cook and stir until melted.
  14. 14
    Top chicken with remaining cheese; cover.
  15. 15
    Cook 3 min.
  16. 16
    or until chicken is done (170 degrees F) and cheese is melted.
  17. 17
    Serve over orzo mixture.

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