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634 kcal
30 min.
Recipe for Orzo pasta with chicken and mushrooms
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634 kcal
1 kcal
634
46.8g
17.0g
67.1g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth2× cup (480 g)
- Chicken breast, without skin1× piece (150 g)
- Mushrooms common2× handful (100 g)
- Orzo pasta1× cup (80 g)
- Onion3× slice (30 g)
- White wine, dry0.2× cup (30 ml)
- Cream, fresh, half2× tablespoon (30 g)
- Olive oil1× tablespoon (10 g)
- Parsley, fresh10× leaf (10 g)
- Garlic1× clove (5 g)
- Salt4× pinch (2 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Orzo pasta with chicken and mushrooms
1. Chop the onion, garlic, and parsley. Wash the chicken, pat it dry with paper towels, and cut it into cubes.
2. Heat the olive oil in a frying pan and sauté the onion, garlic, and parsley (save a little parsley for garnish). Once the onion is translucent, add the chicken, season with salt and pepper, and fry until the chicken is fully cooked.
3. Add the sliced mushrooms to the pan and cook for about 5 minutes.
4. Then add the orzo pasta to the pan and sauté for about 2 minutes, stirring continuously. Pour in the wine and wait until it has mostly evaporated.
5. Pour the vegetable broth into the pan, bring to a boil, then reduce the heat and simmer on low for about 10 minutes.
6. When almost all the broth has been absorbed, add the cream. Heat until it begins to boil and then remove from the heat. Season with salt and pepper if needed.
7. Serve the pasta sprinkled with chopped parsley.
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