Creamy Chicken Orzo

This dish is super delicious and perfect when you are wanting something light yet creamy and comforting. It passed the test at my house, and remember that I married a Westerner who is a beef and potatoes kind of guy! Try it and let me know what you think about it!

Ingredients:

2 lb boneless skinless chicken breast, cut into bite-size pieces

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. paprika

Salt and pepper to taste

2 tsp. garlic salt

One 1-lb box orzo pasta

2 celery stalks, finely diced

2 carrots, finely diced

1/2 large yellow onion, finely diced

5 Tbsp. butter

2 Tbsp. olive oil or avocado oil

2 c. chicken broth

1/2 c. heavy whipping cream

1 tsp. Better than Bouillon roasted chicken base, or 1 tsp. chicken bouillon powder

1/3 c. flour

Season chicken breast pieces with onion powder, garlic powder, paprika, salt, and pepper. Add a small amount of olive oil or avocado oil to a skillet and then add seasoned chicken. Cook over medium high heat until chicken reaches internal temperature of 165 degrees. 

While chicken is cooking, prepare orzo according to package directions.

In a large skillet over medium high heat, add butter and olive or avocado oil. Once butter is melted add in the diced onion, carrots, and celery. Sauté the veggies for 5-7 minutes or until they begin to get tender. Reduce the heat to low and sprinkle flour over veggies and whisk together until it forms a paste/roux.

Stir often and allow the roux to cook for 2-3 minutes, then pour in the chicken broth, chicken bouillon, garlic salt, and heavy whipping cream. Whisk together until no clumps are present and the mixture begins to thicken.

Add in cooked chicken and allow this mixture to simmer while the vegetables continue to soften and until it reaches desired thickness. Pour in cooked, drained, orzo and stir to combine. Serve.