I've been craving the creamy goodness of something hearty, rich and altogether not so good for you lately. The urges have been fluctuating between a decadent risotto and creamy, thick, stick to your arteries soup. This was my best attempt at a compromise that wouldn't cost me three days at the gym. Lucky for me, it quashed the creamy craving and is reasonably healthy to boot.
Parmesan Orzo with Greens and Garlic
1 cup orzo
3 oz fresh spinach (1 container)
6 oz fresh asparagus, cut in 1" pieces
1/4 cup grated Parmesan cheese
4 cloves garlic, finely minced
6 oz chicken breast
2 Tbsp Olive Oil
Prepare orzo until cooked al dente and drain in a colander. When drained, transfer cooked orzo into large bowl.
Pour Olive Oil in non stick skillet and saute spinach and asparagus over medium heat. Add minced garlic to mixture. Saute all until spinach is wilted and asparagus is fork tender. Season with salt and pepper. Transfer cooked veggies to bowl with cooked orzo.
Cut chicken breast into small pieces and saute in the same non stick skillet until browned. When cooked, transfer chicken to bowl with orzo mixture.
Add grated Parmesan cheese to orzo mixture and stir thoroughly, incorporating Parmesan evenly through the entire dish. Plate, serve and enjoy.
Just a quicky from here in SoCal, but too tasty not to pass along! Hope you all are having a delicious day.