Chicken and Orzo Supper
Course: Chicken, Main CourseWhipping up Chicken and Orzo Supper is like conducting a culinary symphony – simple ingredients dancing together to create a masterpiece on your plate.
Historically, simplicity has always been a winner, and this dish is no exception. Reminiscent of classic, homey recipes that have stood the test of time, it’s like a nod to our ancestors who knew that good food doesn’t have to be complicated.
Now, let’s dive into the health benefits. This isn’t just a meal; it’s a nutritional powerhouse. Imagine diced chicken, a rainbow of veggies, and orzo pasta – a trio that’s like a superhero squad, delivering a protein-packed punch and a burst of vitamins.
Cooking it up is a breeze. Picture chicken sizzling in olive oil, veggies joining the party, and orzo soaking up the flavors like a culinary sponge. It’s a bit like a kitchen ballet, each ingredient twirling into place, creating a harmonious blend of taste and texture.
And the numbers? Calorie-conscious eaters, rejoice! With lean chicken, veggies, and just the right amount of Parmesan, it’s a guilt-free indulgence – a rarity in the world of comforting suppers.
So, when you serve up this Chicken and Orzo Supper, know that you’re not just putting food on the table. You’re creating a symphony of flavors, a dish that’s both humble and extraordinary, just like a timeless melody that never goes out of style.
Ingredients
210 g (7.5 oz) orzo pasta
400 ml (14 fl oz) chicken broth
2 chicken breasts, diced
4 skinless tomatoes, diced
Half a large zucchini (or a small one) diced
Half a yellow bell pepper, diced
1 large carrot, diced
3 small stalks of celery, diced
Half a white onion, diced
7-8 small green peppers (or 1/2 green bell pepper), diced
3 cloves of minced garlic
3 tbsp olive oil
3 tbsp grated Parmesan
1 tsp dry basil
1 tsp dried oregano
1 tsp Paprika
1 tsp ground black pepper
1 tsp salt
Directions
- Saute the chicken in olive oil until golden brown. Set aside.
- In the same pan, saute the onion, celery, carrots, green peppers and garlic for about 7 minutes.
- Add the browned chicken, orzo pasta, salt, spices and chicken broth to the skillet. Bring the mixture to a boil and simmer for 5 minutes.
- Then add tomatoes, zucchini and yellow bell pepper to the pan.
- Cook the mixture for another 7 minutes until all the liquid is absorbed. Stir the mixture occasionally with a spatula.
- Sprinkle the dish with grated Parmesan and serve!.
