Creamy Orzo with Chicken and Fresh Basil


Yield: 6 Servings


2 boneless chicken breasts, diced into 2-inch cubes

2 tablespoons olive oil

½ medium sweet onion, finely chopped

2 gloves garlic, finely chopped

½ cup low-sodium chicken stock

4 tablespoons fresh basil, chopped; extra for garnish

¾ cup freshly grated parmesan cheese; more for garnish

¼ cup heavy cream

½ lb orzo pasta

Salt and freshly grated pepper to taste


Prepare orzo as directed.  Drain and set aside.  In a large skillet, heat olive oil and add chopped onions.  Cook until the onions are tender and translucent.  Add the diced chicken and chopped garlic.  Over medium heat, cook until the chicken is tender and garlic softened, but make sure that the garlic does not burn, this is about 10 minutes.  Add the chicken stock and simmer for another 10 minutes.  Slowly add the heavy cream and fresh basil, bring to a simmer.  Remove from heat and add the cooked orzo and parmesan cheese.  Stir well, adding more grated cheese or cream to obtain the desired consistency.  Garnish with extra basil and parmesan cheese.