Great for weeknight meals, this delicious chicken and pasta recipe can be made in a single pan, and takes less than 30 minutes from start to finish.

Orzo Chicken Asiago

Ingredient Description:

1 lb. boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces

4 c. chicken broth, divided

1 1/4 c. orzo pasta (uncooked)

1/2 tsp. salt

1/2 tsp. basil, dried

1/4 tsp. oregano, dried

2 pinches rosemary, fresh or dried

1/4 tsp. black pepper

1 c. fresh tomatoes, diced

1/4 c. green onions, chopped

1 c. peas, frozen

3/4 c. Parmesan cheese, grated (divided)

salt and pepper, to taste

parsley, chopped, as needed (optional)

Place 3 cups chicken broth in a large skillet or Dutch oven over medium-high heat and bring to a simmer.
Add chicken and orzo and then reduce the heat to medium-low. Simmer for 12 minutes (or until the orzo is cooked), stirring constantly.
Add salt, basil, oregano, and rosemary after the orzo has cooked for about 6 minutes.
As orzo is finishing, add tomatoes, green onions, and frozen peas, and then cook for 1 minute.
Add 1/2 cup grated Parmesan cheese and then season to taste with salt and pepper.
Adjust consistency with additional chicken broth as desired.
To serve, place onto four plates and top each with 1 tablespoon grated Parmesan.