- 2 tablespoons olive oil
- 1 cup asparagus, chopped
- ½ large onion, chopped
- ½ large green pepper, chopped
- 4 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon smoked paprika
- 2 cups orzo, uncooked
- 1 pound chopped, cooked chicken (I used leftover rotisserie chicken)
- 2 cups half and half
- 3 cups chicken broth
- 1½ cups grated Parmesan cheese
In a large sauté pan, heat the olive oil over medium-high heat. Add the asparagus and sauté for about 3 minutes until it begins to soften and brown a bit. Transfer the asparagus to a plate; set aside.
In the same skillet, add the onions and garlic; sauté for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Halfway through cooking, add the salt, pepper, and smoked paprika and stir. Add more olive oil if needed.
Add the orzo to the skillet and sauté it for one minute to toast it a little. Add the chopped chicken, half and half, and chicken broth; stir. Bring the mixture to a boil, then turn the heat down to a medium-low, cover with lid, and let it cook for 10 minutes.
Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust the flavor with salt and pepper, as needed. Add the asparagus back to the pan and stir it in. Serve warm, garnished with a little more grated Parmesan cheese.
- Yields: 4 servings
- Preparation Time: 25 minutes