Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 2 tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 3 cups cooked chicken breast, cubed
  • 1 cup frozen peas, thawed
  • 0.5 cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a 12-inch deep skillet or Dutch oven. Add the diced onion, carrots, and celery, stirring frequently for 5-7 minutes until onions are translucent and carrots have softened.
  2. Add the minced garlic to the pan and cook for 1 minute until fragrant.
  3. Stir in the dry orzo pasta and all-purpose flour. Stir constantly for 2-3 minutes until the pasta is mahogany-colored and smells nutty.
  4. Slowly pour in the chicken broth and dried thyme, scraping the bottom of the pan to release browned bits. Bring to a gentle simmer, then reduce heat to low.
  5. Cover and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.
  6. Stir in the heavy cream, cooked chicken breast, and thawed frozen peas. Fold gently for 2-3 minutes until the sauce is velvety and the chicken is heated through.
  7. Stir in the chopped fresh parsley just before removing from heat.