6 Servings 25 min Cook
3 0 Cup dry Orzo
3 Tbsp Olive Oil
4 Half breast (fillet) Chicken Breast
1 Lb Asparagus
1 Dash Salt
1 Dash Pepper
2 Cup cherry tomatoes Cherry Tomatoes
3 Tbsp Wheat Flour
1 Cup Chicken Broth
1 Cup Almond Milk
8 Oz Parmesan Cheese
Prepare orzo as per package directions.
In the meantime, heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add chopped chicken pieces and asparagus; season with salt and pepper.
Cook for 8 to 10 minutes, or until chicken is cooked through and browned on all sides, 8-12 minutes.
Add tomatoes and continue to cook for 2 to 3 minutes, or until tomatoes are tender; set aside.
Heat remaining olive oil in a large pan over medium-high heat.
Sprinkle with flour; whisk to combine.
Whisk in veggie or chicken broth; whisk until thoroughly combined.
Whisk in milk, and bring the mixture to a simmer; allow to cook for 1 minute, or until thickened.
Add parmesan cheese and season with salt and pepper; stir until cheese is melted.
Add orza to the chicken and mix well.
Add orzo/chicken mixture to the sauce.
Toss well to combine.
Serve.
Recipe inspired by: http://diethood.
com/creamy-chicken-pasta-kitchenaid-stand-mixer-giveaway/
