Description
A vibrant and creamy one-pan dish featuring tender chicken breast, al dente orzo pasta, fresh asparagus, and a luscious green goddess sauce made with cottage cheese and fresh herbs. This recipe combines bright lemon flavors with a healthy dose of greens for a satisfying and wholesome meal ready in just 35 minutes.
Ingredients
Chicken
- 1.5 lbs Chicken breast
- 2 tsp Italian seasoning
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Avocado oil
Vegetables & Aromatics
- 1 shallot (diced)
- 3 cloves Garlic (crushed)
- 1 lb Asparagus (trimmed ends, then cut into 1-2 inch pieces)
Pasta & Broth
- 2 cups Dried orzo pasta
- 4 cups Chicken broth
Green Goddess Sauce
- 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
Finishing
- 1/2 cup Fresh parmesan cheese
Instructions
- Prepare and cook chicken: Heat a large skillet over medium-high heat. While heating, season the chicken breasts with Italian seasoning, sea salt, and black pepper. Add avocado oil to the skillet, then place the chicken in the pan. Sear for 6-10 minutes, turning halfway through, until the chicken is fully cooked and nicely browned. Remove chicken from the skillet and set aside.
- Toast aromatics and orzo: Keep the skillet hot and add more oil if necessary. Add the diced shallot, crushed garlic, and dried orzo to the skillet. Toast together for 2-3 minutes to develop flavor, stirring frequently to avoid burning.
- Add broth and cook orzo: Pour in the chicken broth and bring the mixture to a rolling boil. Reduce heat to a simmer, cover the skillet with a lid, and cook for 12-15 minutes or until orzo is al dente. Stir every 3 minutes to prevent sticking. About 10 minutes into cooking, add the trimmed and cut asparagus pieces to the skillet so they cook alongside the pasta.
- Prepare green goddess sauce: While the orzo cooks, combine fresh basil, parsley, dill, low-fat cottage cheese, lemon juice, and lemon zest in a food processor. Pulse until the mixture is smooth and the cottage cheese is whipped into a creamy sauce.
- Combine orzo and sauce: Once the orzo is tender but still has a slight bite, stir in the green goddess cottage cheese mixture until well combined and creamy. Return the cooked chicken to the skillet, mixing it gently with the orzo and sauce.
- Serve: Plate the creamy green goddess orzo with chicken and asparagus, then sprinkle with fresh parmesan cheese. Adjust seasoning with additional salt and pepper to taste before serving.
Notes
- You can substitute low-fat ricotta for cottage cheese if preferred for a similar creamy texture.
- For extra flavor, consider adding a splash of white wine to deglaze the skillet after toasting the aromatics.
- Use fresh Italian herbs instead of dried in the seasoning for the chicken to enhance freshness.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- Gluten-free orzo alternatives made from rice or corn can be used to accommodate gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
