Chicken Parmesan Orzo

Cheesy. Creamy. Savory. It’s EVERYTHING! The best part? Quick and one-put so easy cleanup! I don’t like to play favorites with my Recipes (as they are all delicious), but this one is definitely in the top 3.

What the heck is orzo? Basically, it’s a rice shaped pasta. It’s similar to rice in it’s size and texture. It’s also addicting.

Chicken Parmesan Orzo

Cheesy. Creamy. Savory. It's EVERYTHING! The best part? Quick and one-put so easy cleanup! I don't like to play favorites with my Recipes (as they are all delicious), but this one is definitely in the top 3.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 6

Equipment

• Deep Skillet
• Cutting board
• Knife

Ingredients

  

• 2 tbsp olive oil
• 1/4 cup white wine
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 6 oz proscuitto, chopped
• 5 cup chicken broth
• 1 lb box orzo
• 1 tbsp italian parsley, fresh
• 2-3 cup cooked chicken, chopped
• 1 1/2 cup grated parmesan
• 1 cup heavy cream
• salt and pepper

Instructions

 

• Heat olive oil in deep skillet over medium heat. Add the onion, celery and wine. Let cook for 7-10 minutes until vegis are soft and onion is translucent.
• Add the garlic and saute for 1-2 minutes until fragrant. Add the prosciutto and saute another 2 minutes.
• Move the contents of the skillet to one side and pour the orzo in the empty side. Let toast for 1-2 minutes. It will give it a nutty aroma and flavor!
• Pour the chicken broth in and bring to a rolling boil. Reduce heat to medium and stir in the parsley, as well as salt and pepper to taste. Continue simmering for 20 minutes, stirring occasionally until almost all of the liquid is absorbed. Turn off heat. Stir in the parmesan cheese. Then add 1/2 cup heavy cream and stir well. Add additional to thin the consistency. Serve warm, garnished with additional parsley and parmesan shaves. Pairs well with crusty bread and vinaigrette salad.