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INGREDIENTS:
2 boneless, skinless chicken breast; COOKED and diced
8 oz Orzo pasta
2 celery stalks; finely diced
2 carrots; finely diced
½ yellow onion; finely diced
5 T butter
2 T olive oil
2 C chicken broth
½ C heavy whipping cream
1 t chicken boullion powder
⅓ C all purpose flour
DIRECTIONS:
Cook the Orzo per the package instructions. Drain. Set aside.
In large skillet over medium high heat, add the butter and olive oil. Once butter is melted, add; onion, carrots, and celery. Saute for 4-5 minutes until they start to soften.
Reduce heat to low and sprinkle in flour. Whisk together until it forms a paste/roux.
While continuously stirring, allow the roux to cook for 2-3 minutes.
Pour in broth and heavy whipping cream. Whisk together until no clumps are present and the mixture starts to thicken.
Add in diced chicken and simmer until desired thickness.
Add in Orzo. Stir to combine.
Serve hot.
Flock to the table and enjoy! 🦩
Recipe come from: The Pink Pantry
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