Parmesan Orzo with Asparagus

By aarrington

Ingredients

• 1/2 lb. orzo pasta
• 1-2 boneless skinless chicken breasts
• 1 bunch asparagus
• Zest of 1 lemon
• 1/2 c. shredded Parmesan cheese
• 1/4 c. pasta water
• 2 cloves garlic, finely minced
• 4 T. olive oil, divided
• Salt and pepper to taste

Preparation

Step 1

Cook the orzo in salted boiling water until al dente (about 9 minutes).

Trim asparagus and chop into 2 inch pieces on the diagonal.

Heat 2 T. of the olive oil in a large skillet over medium high heat. Brown chicken. Add asparagus and cook for about 8 minutes until crisp tender. Season asparagus & chicken with salt and pepper as it cooks. Set the cooked asparagus aside.

When orzo is done, reserve 1/4 c. of the pasta water before draining. Return cooked orzo to cooking pot. Stir in the Parmesan, garlic, lemon zest, remaining 2 T. of olive oil, asparagus, and pasta water. Salt and pepper to taste. Serve with extra parmesan if desired.