This goes together really quick if you already have cooked chicken! I usually have a few bags in my freezer in 2 cup portions. I roast a turkey a couple times a year (Thanksgiving and spring, sometimes again at Christmas time!) and after we've eaten it for a couple of days I chop up the rest and freeze it. This becomes the soup, pot pie, and casseroles for the winter and spring. If you bake chicken breasts or thighs, make extra, chop and freeze for quick meals later!
Ingredients:
2 Tbsp garlic flavored olive oil
1 bunch of asparagus (apx 1 lb), washed and trimmed into 1 inch pieces
1 onion, chopped
3 cloves garlic, minced
1 box (16 oz) orzo (whole wheat or regular)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder/granulated garlic
1/2 tsp onion powder
2 tsp dried parsley
3 cups low sodium chicken broth
2 cups 1 % milk
4 cups chopped cooked chicken breast
1 cup grated parmesan cheese (I just use Kraft but hey, go ahead and be fancy and use the fresh stuff)
1. Heat oil in a large dutch oven or heavy bottomed pot on the stove. Stir fry the asparagus for about 3 minutes until tender-crisp. Remove asparagus and put aside.
2. Cook onion and garlic, stirring frequently until onion is soft and garlic is fragrant.
3. Add orzo and toast it a little in the pot, about 1 minute, stirring so it does not stick.
4. Add broth, milk, and seasonings. Stir well and bring to a boil. Reduce heat to medium so pot simmers gently, cover and cook 5 minutes.
5. Add chicken after 5 minutes and remove lid. Continue to cook 5 more minutes.
6. Remove from heat, stir in parmesan and asparagus. Let sit for a few minutes before serving.
Nutritional Info: 8 servings. 504 cal, 15 g fat (4 sat fat), 498 mg sodium, 597 mg potassium, 4 g fiber, 37 g protein.
