30-Minute Creamy Corn & Chicken Orzo
Tender orzo tossed in a creamy cheese sauce with shredded chicken and sweet corn
Ingredients
- 2 cups Rotisserie chicken or cooked, shredded chicken breasts
- 3 cups Cooked orzo
- 2 tbsp Butter
- ½ tbsp Flour
- 2 cloves Minced Garlic
- 1/2-3/4 cup Chicken Broth
- ¾ cup Heavy cream
- 1 cup Freshly shredded parmesan
- 1 14-oz can of sweet corn
- Salt and pepper
- fresh basil leaves chopped optional
- ¼ tsp dried basil
- ¼ tsp dried oregano
Instructions
- Place the butter in a large skillet over low heat, and simmer for about 2 minutes, watching it closely so it doesn’t start to brown, as this will change the flavor. Once the butter melts, sprinkle the flour over the butter and stir for about 1-2 minutes or until it starts to thicken.
- Stir in the minced garlic and 1/2 cup chicken broth, bring to a boil, then reduce heat to med-low and let it bubble for about 1 minute.
- Whisk in the cream and let the sauce cook for a few minutes until it thickens, stirring constantly (cook it longer for a thicker, creamier consistency, but continue to stir). Season with salt and pepper to taste
- Remove from the heat, and stir in the cheese. If the sauce is too thick add the remaining 1/4 cup of broth
- Mix the orzo with the corn mixture, then toss in the chicken and add dried basil and dried oregano
Tried this recipe?Let us know how it was!