CREAMY LEMON ORZO PASTA😍
Rainy weather calls for creamy pasta amiright? Ultra creamy, bright and lemony, and so comforting you won’t even believe it’s healthified – because those are the best kind of recipes if we’re being honest. Kind of like a cross between risotto had a baby with Greek Avgolemono soup (lemon chicken) and it is SO GOOD. A one pot wonder that couldn’t be easier, you guys are gonna love this one!
Serves 3-4.
Ingredients:
For the Creamy Lemon Orzo Pasta:
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2 shallots, minced
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3 cloves garlic, minced
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1 tbsp olive oil
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1 tbsp salted butter
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1 cup orzo
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2 cups chicken broth
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½ cup unsweetened dairy-free creamer (I like Nutpods)
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2 cups shredded rotisserie chicken
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2 cups arugula or fresh spinach
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2 tsps lemon zest
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Lemon juice
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¼ cup fresh chopped basil
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⅓ cup freshly grated parmesan
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Salt and pepper to taste
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Red pepper flakes for topping (optional)
Directions:
For the Creamy Lemon Orzo Pasta:
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Add olive oil and butter to a pot on medium high heat. The butter flavors the dish, the olive oil keeps it from burning.
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Add in your shallots, season with salt and pepper, and cook for 3-4 minutes until starting to soften.
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Add in the garlic and orzo and toast for 30-60 seconds. If your pan is looking dry, add in a bit more olive oil. Stir well to ensure each piece of orzo is coated in the butter/oil mixture.
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Pour in the chicken broth, stir and bring to a boil.
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Once boiling, reduce to a simmer and cook for 6-7 minutes, stirring every so often until almost all the liquid has been absorbed.
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Add in the creamer, lemon zest, and chicken and stir, cooking on low until the chicken is warmed through.
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Shut off heat, stir in the arugula, basil, parmesan, and lemon juice. The parmesan will thicken it up a bit more.
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Taste and adjust seasonings and top with red pepper flakes. Serve immediately. Enjoy!