Pumpkin Orzo Pasta with Pan Seared Chicken
Equipment:
- Large skillet
- Wooden spoon
- Measuring cups
Yield: 3-4 servings
Prep: 5 min
Cook: 20 min
Total: 25 min
Ingredients:
- 2-3 tbsp olive oil
- 3-4 chicken thighs
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ tsp season salt
- 1/4 cup onion, diced
- 1 cup orzo
- 1/4 cup white cooking wine
- 2 cups chicken stock
- 1/3 cup pumpkin puree
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions:
Add half of the seasoning to the chicken, reserve the rest for later.
In a large skillet, heat 2-3 tbsp olive oil and sear the chicken for about 2-3 minutes on each side so that it has a nice golden color.
Remove from pan and remove from pan and set aside.
Sauté onions in a tablespoon of butter and tsp olive oil until fragrant.
Next add in the orzo and toast.
Once orzo is fully coated in the flavor, deglaze the pan with white wine.
Whisk in the chicken stock and pumpkin puree over medium heat.
Add in the remaining seasonings and stir until combined, taste to make sure flavors are balanced, add a little salt if necessary.
Once bubbling, reduce the heat to low and add in the parmesan cheese and stir every couple mins.
The sauce will begin to thicken and the orzo needs to cook until tender (about 4-5 mins) make sure you are stirring frequently to prevent any sticking or burning.
