20-minute one-pot creamy chicken & orzo with vegetables

A chicken and orzo recipe that tastes so good and is perfect for a quick weeknight dinner!

Serving size: makes 5 servings

Ingredients

• 1 tbsp olive oil

• 3-4 garlic cloves, peeled and minced

• 1 onion, peeled and diced

• 1 zucchini, chopped (optional)

• 2 large chicken breasts (250 g), cut into bite size pieces

• Salt and pepper to taste

• 3/4 tsp dried oregano

• 1 chicken stock cube, crumbled

• 3/4 tsp dried thyme

• 2 cups frozen diced vegetables (carrots, peas, corn, peppers) *see note 1

• 1 ½ tbsp flour

• 2 cups chicken broth

• 2 ¼ cup milk* see note 2

• 1 ½ cups orzo

• 3/4 cup parmesan, grated

• 3 cups spinach, chopped (optional)

• 2-3 tbsp chopped fresh parsley

• More parsley/chives and parmesan to garnish (I also added some hot sauce)

Directions

1. Heat oil in a large (deep) pan over high heat (if not deep, use a large pot)

2. Add garlic, onion, and zucchini and cook for 1 minute.

3. Add chicken, sprinkle with salt and pepper, dried oregano, chicken stock cube and dried thyme and cook for 2 minutes (the chicken will still be raw). Add frozen vegetables and flour, stir until flour is well incorporated.

4. Add orzo, chicken broth, and milk and stir well.

5. Bring to a simmer and then lower heat so the orzo is bubbling gently over a simmer. Cook for 7-9 minutes with no lid, stirring every now and then so the bottom of the orzo doesn’t burn.

6. Add parmesan, spinach and fresh parsley, stir to combine. Add salt and pepper to taste.

--Notes--

• Note 1: I only had frozen peas, so I did 1 cup frozen peas and 1 cup chopped zucchini – get creative with whatever vegetables you have in the fridge or freezer!

• Note 2: the orzo will be quite creamy - it doesn't look so creamy in the photo because this was taken the next day and leftover pasta always dries out a bit!

Fat Gabs Original recipe.