Ingredients
– 2 cups orzo pasta
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– Zest and juice of 1 lemon
– 1 teaspoon ground black pepper
– 1 teaspoon salt
– 1 teaspoon dried Italian herbs
– Fresh parsley, chopped for garnish
– Grated Parmesan cheese (optional)
Equipment Needed
– Large pot for boiling orzo
– Large skillet
– Wooden spoon or spatula
– Measuring cups and spoons
– Zester or microplane
– Knife and cutting board
Step-by-Step Instructions
To start, I boil a large pot of salted water and cook the orzo according to package instructions. It typically takes about 8-10 minutes to be perfectly tender but still al dente. I love setting a timer so I can focus on the other components of the dish while the orzo is cooking. Once it’s done, I drain it and set it aside, then get ready to work my magic on the chicken. (See the next page below to continue steps…)