Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 2 large carrots, peeled and diced into small cubes
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb chicken breast, cut into 1/2-inch bite-sized pieces
  • 1.5 cups dry orzo pasta
  • 3.5 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 0.5 tsp dried sage
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup frozen peas
  • 0.5 cup frozen corn
  • 0.5 cup whole milk
  • 0.25 cup fresh parsley, chopped
  • 0.5 cup grated parmesan cheese

Instructions:

  1. Cut the chicken breast into 1.25 cm pieces. Note: Uniform pieces ensure the meat cooks through at the exact same time as the pasta.
  2. Heat the olive oil and butter in a large skillet over medium high heat until the butter foam subsides.
  3. Add the chicken and cook for 5 minutes until it’s golden and no longer pink. Remove the chicken from the pan and set it aside on a plate.
  4. Add the onion, carrots, and celery to the same pan. Cook for 5 minutes until the onions are translucent and the carrots soften slightly.
  5. Stir in the garlic, thyme, sage, salt, and pepper. Cook for 1 minute until the garlic smells fragrant and the herbs are toasted.
  6. Add the dry orzo to the skillet. Stir constantly for 2 minutes until the edges of the pasta look slightly translucent and smell nutty.
  7. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes until the orzo is tender and most liquid is absorbed.
  8. Stir the cooked chicken back into the pan along with the frozen peas, frozen corn, and whole milk.
  9. Add the parmesan cheese and fresh parsley. Stir for 2 minutes until the cheese has melted and the sauce is velvety.
  10. Turn off the heat and let the dish sit for 3 minutes. This allows the pasta to soak up any remaining liquid for a thicker consistency.