Description
A creamy, dreamy fusion of pot pie flavors in a tender pasta form, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil over medium heat in a large pot. Add the onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chicken broth, orzo, cooked chicken, peas, thyme, salt, and pepper; bring to a boil.
- Reduce the heat and simmer for about 10 minutes, until the orzo is tender and perfectly cooked.
- Stir in the heavy cream and cook for another 2-3 minutes until heated through and luscious.
- Serve hot, garnished with fresh parsley for a bright touch!
Notes
Prepare the orzo mix ahead of time and add cream just before serving. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg