Creamy Green Goddess Orzo with Chicken
This Creamy Green Goddess Orzo with Chicken is the kind of dish you’ll want to keep in rotation all year long —a velvety, herby pasta dish packed with flavor, protein, and just the right amount of indulgence. It's bursting with fresh asparagus, lemon zest, and a creamy fresh herb whipped cottage cheese!
Servings: 6
Ingredients
- 1.5 lbs Chicken breast
- 2 tsp Italian seasoning
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Avocado oil
- 1 shallot (diced)
- 3 cloves Garlic (crushed)
- 2 cups Dried orzo pasta
- 4 cups Chicken broth
- 1 cup Low-fat cottage cheese
- 1/2 cup Loose basil leaves
- 1/2 cup Loose parsley
- 1/4 cup Fresh dill
- 3 tbsp Lemon juice
- 2 tsp Lemon zest
- 1 lb Asparagus (trimmed ends, then cut into 1-2 inch pieces)
- 1/2 cup Fresh parmesan cheese
Instructions
- Heat a large skillet to medium high heat. While skillet is heating, season the chicken with Italian seasoning, sea salt, and black pepper. Add oil to the skillet, then add the chicken. Sear for 6 - 10 minutes turning halfway and making sure the chicken is cooked through.
- Remove chicken and set aside. Keep the skillet hot, add more oil if needed. Then toss in shallot, garlic, and dried orzo. Toast for 2-3 minutes, then add the chicken broth.
- Bring the mixture to a boil, reduce heat to a simmer. Cover with a lid and cook for 12 - 15 minutes, or until orzo is al dente. Stir every 3 minutes or so to make sure orzo doesn't stick to the bottom of the pan. A few minutes before the orzo is done, about the 10 minute mark, add the asparagus.
- While the orzo is cooking, add the fresh herbs, cottage cheese, lemon zest, and lemon juice to a food processor. Pulse until smooth and cottage cheese is whipped.
- Once the orzo is al dente, stir in the cottage cheese mixture until well combined and creamy. Add the chicken back to the skillet.
- Serve with parmesan cheese and additional salt & pepper to taste.