Creamy Orzo with Asparagus and Salmon

By Lauren_Jorgensen

Nutrition Score per serving:
1 cup: 369 calories, 12 g fat (30% of calories); 4 g saturated fat, 49 g carbs, 16 g protein, 4 g fiber, 129 mg calcium, 3 mg iron, 593 mg sodium

Ingredients

• 3 cup reduced-sodium chicken broth
• 1 1/3 cup (about 8 ounces) orzo
• 1 T olive oil
• 1/2 cup chopped onion
• 2 1/2 cup (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup reduced-fat sour cream
• 2 packages cooked, smoked salmon
• 1/2 t freshly ground pepper
• 1 T chopped fresh Italian (flat-leaf) parsley
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

In a medium covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.

Meanwhile, heat oil in a medium skillet over medium-high heat until hot but not smoking. Saute onion for about 1 minute or until it just begins to soften. Toss in asparagus and saute for 2 to 3 more minutes. Remove from heat.

Add in orzo, 1 cup of the reserved cooking liquid, sour cream, salmon, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.