Creamy Carrot & Chicken Orzo
This colorful Carrot Orzo recipe creates an incredibly easy to make one-pot vegetarian side dish. It’s a combination of sweet carrots and bell pepper with tender orzo. The versatility of this dish is a perfect choice for young and old.
Ingredients
- 4 ounces orzo
For the Chicken
- 8 ounces chicken breast
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- salt & pepper
- 1 tablespoon olive oil
For the Creamy Carrot Sauce
- 1 tablespoon olive oil
- 6 ounces carrots coarsely chopped
- 1/4 onion coarsely chopped
- 1/2 clove garlic chopped
- 1/2 bell pepper coarsely chopped
- 1 1/4 cups chicken broth
- 1/4 cup half-and-half or cream
For the Breadcrumbs
- 1 tablespoon toasted breadcrumbs
- 2 teaspoons Parmigiano Reggiano cheese grated
- 1 tablespoon parsley finely chopped
Instructions
- Prepare the vegetables by cleaning and chopping the onions, garlic, bell pepper and carrots. (NOTE 1)
- Cut the chicken breast in thin strips or in cubes, whatever you prefer.
- Cook the orzo according to the directions on the packaging. Drain and reserve a cup of pasta water for later.
- At the same time, heat a tablespoon of olive oil in a skillet and add onion, and garlic and sauté until translucent.
- Add bell pepper and carrots to the skillet as well as the chicken broth and salt. Cover the pan and cook until the carrots are fork tender. This takes about 5-10 minutes, depending on the size of the carrot pieces.
- Transfer everything into a blender, add the half-and-half and process until you have a smooth sauce. Add salt & pepper to taste.
- Season the chicken strips with the spices, salt & pepper.
- Add a tablespoon of olive oil to the same skillet, and saute the chicken strips on medium-high heat, until done. This will take a few minutes on each side.
- Add the carrot sauce to the chicken, as well as the orzo. Add some pasta water to reach the thickness you like. Add salt and/or pepper if needed.
- Mix the toasted breadcrumbs with the grated Parmigiano Reggiano cheese and season with salt & pepper.
- Divide the creamy dish over 2 pre-warmed plates or bowls. (NOTE 2)
- Garnish with the toasted breadcrumbs and parsley.
Notes
- There is no need to chop them finely as they will be processed in a blender once they are cooked.
- Pasta cools very quickly, so warming your plates or bowls beforehand will make sure you dish stays warm longer.
Nutrition
Calories: 569kcalCarbohydrates: 57gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gSodium: 777mgFiber: 5gSugar: 9g