Creamy Chicken Orzo
Easy Cucumber-Spring Mix Salad
- ⅔ cup orzo
- 1 Tbsp butter
- ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 small carrot, chopped
- ⅓ cup finely chopped celery
- 1 Tbsp all purpose flour
- ½ tsp dried thyme
- 1 clove garlic, minced
- ¼ tsp pepper
- ½ cup half and half
- ¼ cup freshly grated Parmesan cheese
- Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a skillet over medium heat. Add chicken, carrots, and celery; cook 6 minutes or until chicken is done.
- Stir in flour, thyme, garlic, and pepper. Cook over medium heat 2 minutes, stirring constantly.
- Slowly stir in half-and-half; cook until thickened. Stir in cheese until blended. Stir in pasta. Season with salt and pepper, if desired.
- ½ (5-oz) pkg spring mix
- ½ small English cucumber, cut into half-moons
- 2 tsp olive oil
- 2 tsp balsamic glaze
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp pepper
- Toss together all ingredients in a large bowl.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
18 |
5 |
23 |
| Sat. Fat (g) |
10 |
1 |
11 |
| Protein (g) |
39 |
2 |
41 |
| Carb (g) |
56 |
8 |
64 |
| Fiber (g) |
9 |
2 |
11 |
