Creamy Parmesan Orzo with Chicken and Asparagus

Ingrédiénts

• 1 lb chickén bréast bonéléss and skinléss (about 3)
• 1/2 tsp salt or to tasté
• 1/2 tsp péppér or to tasté
• 1 tbsp paprika
• 2 tbsp olivé oil
• 1 cup asparagus choppéd
• 1 largé onion choppéd
• 4 clovés garlic mincéd
• 2 cups orzo uncookéd
• 2 cups half and half
• 3 cups chickén broth low sodium, or watér
• 1 1/2 cups Parmésan chéésé gratéd
• 2 tbsp parsléy choppéd, for garnish

Instructions

1. Séason thé chickén bréasts with salt, péppér and paprika on both sidés.
2. In a largé skillét héat thé 2 tbsp of olivé oil ovér médium-high héat. Séar thé chickén for about 5 minutés pér sidé, or until goldén brown and cookéd through. Dépénding on thé thicknéss of your chickén you might nééd longér timé. Transfér thé chickén to a warm platé; sét asidé.
3. In thé samé skillét add thé asparagus and sauté for about 3 minutés, just until it starts to softén and starts to brown a bit. Transfér to a platé; sét asidé.
4. In thé samé skillét add thé onion and garlic and sauté for about 3 minutés until thé onion is translucént and thé garlic bécomés aromatic. Add moré olivé oil if néédéd.
5. ........................
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