Creamy Parmesan Herb Orzo
By Kecia’s Flavor Breakthrough!
I was at a loss today of what I wanted to make with my Cast Iron Caprese Stuffed Chicken Breasts. I didn’t know if I wanted just salad… no not just salad, it is my Sunday night special meal. So, rice? Pasta? Some kind of potato? I finally came up with this little idea. I love orzo pasta; it is so good because every bite is covered with the delicious sauce it is in; and this sauce? Wow! It is smooth, herby, cheesy goodness!
1 tbsp olive oil
2 tbsp, diced onion
1 cup orzo
2 cups chicken broth
1 tbsp Italian Herb paste
1 clove garlic, crushed
¼ cup cream
¼ cup shredded parmesan cheese
Salt and pepper to taste
In a medium sauce pan, heat oil over medium heat. Add onion and cook until it starts to soften
Stir in orzo.
Add chicken broth and heat to boiling.
Reduce heat and simmer for 10 minutes, make sure to stir often. Liquid should be absorbed, drain if it is not.
Stir in the remaining ingredients.